Summer Squash Tart Recipe
Make Summer Squash Tart Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
- 3
Chill the Dough
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Prepare the Squash
While the dough is chilling, wash and thinly slice the summer squash. Set aside.
- 5
Make the Filling
In a mixing bowl, combine the ricotta cheese, egg, parmesan cheese, chopped fresh basil, salt, and black pepper. Mix until well combined.
Assembly and Baking
- 6
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 7
Roll Out the Dough
On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
- 8
Add the Filling
Spread the ricotta filling evenly over the crust, then layer the sliced summer squash on top in a circular pattern.
- 9
Bake the Tart
Bake in the preheated oven for 35-40 minutes, or until the tart is set and the squash is tender. The top should be lightly golden.
- 10
Cool and Serve
Allow the tart to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
