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Big Flavors from a Tiny Kitchen

Squash and Zucchini Tart

I don’t use my mandoline too often, but when it comes to a dish like this, it makes the job much easier to handle. Consistently shaped slices will cook evenly, which is definitely what you want here. Unfortunately, I didn’t love this. I think maybe I sliced them too thickly (I chose 1/4″) and they didn’t cook enough. The rosemary was a bit much for me. Maybe I was just frustrated because it was a Monday and I picked something that was a little tedious to assemble and I still wasn’t feeling great. I’m not sure. It definitely has potential, but it didn’t hit the spot this time. It sure looked pretty, though!

Squash and Zucchini Tart

Squash and Zucchini Tart
I Shot the Chef

1 large zucchini
1 large yellow squash
2-3 roma tomatoes
2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, minced
1 tbsp rosemary, fresh, minced
salt
pepper
1/4 c panko bread crumbs
1 tbsp parsley, minced
1/4 c shredded parmesan cheese

1. Preheat oven to 350 degrees. With a mandoline or sharp knife, slice the zucchini, yellow squash and tomatoes into thin rounds of the same thickness. Combine the zucchini and squash into a bowl with the olive oil, lemon juice, garlic, rosemary, salt and pepper. Mix with your hands to incorporate everything.

2. Line a sheet pan with aluminum foil and rub the foil with butter. Starting with the zucchini, make a three inch round circle of slightly overlapping vegetable slices, filling in until a complete circle of zucchini has been made. If you have a three inch round cutter use this as a guide. This makes it very easy to make perfect circles. Repeat with the squash, then another layer of zucchini and then another layer of squash. Lastly, top with a layer of tomatoes. Sprinkle with salt and pepper. Then gently top with a pinch of parsley, breadcrumbs and parmesan cheese.

3. Place in the preheated oven and bake for 8-10 minutes. Remove from the oven and turn your oven on broil. Let the oven heat up for a few minutes and put the tarts back in (on the highest rack) and broil for 2-3 minutes, until nice and brown on top. Do not walk away or the tarts will burn!

4. Gently remove from the pan with a spatula to keep the layers together. Serve hot.

Makes 3-4 servings

Big Flavors Rating: 3 Stars

  • http://joanne-eatswellwithothers.com Joanne

    A mandoline is definitely something I need to invest in because I avoid recipes like these for fear of all the super thin cutting! This looks too good to pass up on though!

    • http://www.bigflavorstinykitchen.com/about Ashley

      Definitely pick a good one – we got so frustrated with our first one that we threw it away. It was terrible! We’ve been happy with the one we currently have, though, thank goodness!

  • http://www.swissmissinthekitchen.com Amy

    Yummy!! this looks beautiful and so summery!! Great idea :)

  • http://www.goingcavewoman.com Monica

    This looks so clean and Spring like. I am going to try this out tonight. Thanks for the inspiration.