Recipe of the week:
Tomato and Summer Squash Tart
While this combination of veggies is quite nice, you can really use any vegetables to make a nice tart--everything is better on puff pastry! It's very important to draw the moisture out of the veggies; it helps to concentrate the flavors and prevent the crust from getting soggy.
12-15 cherry tomatoes, cut in half
1 summer squash, cut into ¼ inch rounds
½ tsp sea salt
¼ tsp black pepper
¼ cup extra virgin olive oil
1 TB za'atar (yes, a tablespoon)
1 garlic clove, minced
½ small onion, sliced
1 puff pastry sheet
½ cup crumbled feta
Chopped herbs for garnish (basil, oregano, parsley, etc) (optional)
1. Arrange the tomatoes cut side down on a paper towel. Cover with another paper towel and squish each one with your thumb to remove the seeds and juices.
2. Arrange the summer squash slices on another paper towel and sprinkle with ¼ tsp salt. Flip and sprinkle the other side. Allow to stand for 20 minutes.
3. Preheat oven to 450. Line a baking sheet with parchment paper.
Pat the tomatoes and squash dry. Toss with olive oil, za'atar, onion, garlic and black pepper.
4. Roll out the puff pastry to roughly 10 by 14. Transfer to the baking sheet. Fold over the edges about an inch to form a crust. Using a fork, poke holes all over the pastry, avoiding the inch border.
5. Arrange the vegetables in a single layer on your pastry. Sprinkle with about half of the feta.
6. Bake for 20 minutes, until the pastry is golden brown.
7. Slide the tart onto a serving platter or cooling rack. Sprinkle with the remaining feta and drizzle with a little more olive oil. Allow to cool for at least 10 minutes. Garnish with herbs. Serve warm, or at room temperature.
