Summer is coming to an end. The weather is marginally less humid (sometimes) and I’ve moved from white wine to beer. But its not over yet! Since its about the end of it though, I figured I’d make a summery recipe, though surprisingly not one with tomatoes in it. Internet-land brought me to this squash tart, and I knew I had to make something similar at the very least. The result is what I call my end-of-summer tart, with all the summer of yellow squash and zucchini, with a hint of fall with sweet potatoes.
Dough for the crust
1 cup flour
1/3 cup salted butter
some cold water
Mix together the flour and cheese in a bowl. Cut in the butter with a pastry cutter (or a fork if you don’t have one) until it is all incorporated, and the dough can almost clump together. Add the water, a little at a time, stirring it in with a knife and your hands until a nice dough has formed. Cover with plastic wrap while you get the filling made. Then roll it out and line a pie pan with it (or a tart pan if you have one – I don’t).
Sweet Potatoes base
1 smallish sweet potato
2 tablespoons milk
1 tablespoon brown sugar
Zest from 1/2 – 1 lemon
First cook the sweet potato. In reality, you should roast it, but that takes a while and I was lazy, so I peeled it, chopped it into chunks and microzapped it for a couple minutes. Regardless of how you cook it, you will know its done when it can be mashed with a fork. Mash up the potato, and add the other ingredients, adjusting to your personal preferences. If you don’t have a zester I highly recommend them, they are totally awesome and totally worth it. Mash and mix it all together till its reasonably smooth – either with a fork or a food processor. Spread this mixture over the pastry dough in an even layer.
1/2 medium yellow squash, sliced
1/2 zucchini, sliced
3-4 cloves of garlic, minced
crumbled blue cheese or goat cheese
Scatter the garlic evenly over the sweet potato mixture. Place the squash and zucchini slices on top. Feel free to make a pretty design and no worries if the slices overlap (although you’ll want some of the orange to peak through). I placed the slices in an alternating yellow-green pattern. Then scatter the cheese over the whole thing. I used blue, but you can easily use goat. Baking does mellow cheese out, so don’t be afraid of using blue if that’s more your thing, or use a slightly stronger goat cheese. Stick the dish in the oven an bake at 350 for around 30 minutes.
This might be one of the prettiest dishes I’ve ever made. The colors! Its completely delicious too. Leftovers never seem to last as long as I plan. Seriously though, if you have to bring a dish somewhere or are having a dinner party and want to impress people – make this. I am convinced it will be a crowd pleaser. It reheats reasonably well too, for something with crust. Song of the week: Mr. Brightside by The Killers. Such a good song. Rock and angst and solid lyrics – I never get tired of this song (although I haven’t subjected it to a multi-hour endless repeat session). The band is good, but this song is incredible.