Try This Seasonal Squash Tart
Adapt this recipe with any vegetable you like, but we received a bounty of baby squash from The Chef’s Garden in Ohio this week and I actually awoke from a dream on Saturday morning about making this. One thing I’ve learned during my visits to the farm is the importance of putting the natural shapes of your vegetables on a pedestal, rather than altering them. Chefs often joke that they’re trained to make round things square and square things round. That is not the case here. Slicing the squash lengthwise requires a little extra finesse up front, but the visual impact of the finished dish is worth it.
Ingredients:
-1 lb. baby squash, sliced 1/2” thick, lengthwise
-2 leeks, sliced lengthwise
-1/4 lb feta or goat cheese, crumbled
-PIE CRUST! + 1 egg yolk
Method:
Preheat oven to 350 degrees F.
Roll out your pie crust and poke tiny holes in the bottom to let it breath while it bakes. crumble the cheese on top, leaving about 1” on all sides. You will fold these sides up later.
Assemble squash in a single layer - it’s okay to overlap a little bit. Top with leeks.
Using your egg yolk as glue, fold up the sides and pinch to hold. It’s okay for this to look imperfect.
Coat the crust in the remainder of your egg yolk.
Bake for about 45 minutes, or until sides are golden brown. Sprinkle with sea salt and let cool for 15 minutes before slicing and serving.
