Summer Squash Tart with Marinated Tomatoes & Fromage Blanc

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Summer Squash Tart with Marinated Tomatoes and Fromage Blanc
Course Main Dishes
Prep Time 1 hour
Cook Time 35-40 minutes
Servings
people
Ingredients
Dough
Filling
Course Main Dishes
Prep Time 1 hour
Cook Time 35-40 minutes
Servings
people
Ingredients
Dough
Filling
Instructions
To make the dough:
  1. Preheat the oven to 410 degrees.
  2. Combine the butter, vegetable oil, water, sugar, and salt in an oven-proof bowl.
  3. Place the bowl in the oven for about 15 minutes until the butter is bubbling and lightly browning around the edges.
  4. Remove the bowl from the oven and carefully transfer to a mixing bowl.
  5. Add the flour and stir until you form a ball.
  6. Place the dough ball in a 9 inch tart mold with a removable bottom.
  7. Using the heel of your hand and the tips of your fingers, spread the dough around the bottom and up the sides of the pan until it is evenly distributed.
  8. Poke the now-formed crust with the tines of a fork at least 20 times so that bubbles do not form while you are baking it.
  9. Bake in the oven for 8-10 minutes until it is very lightly brown around the edges.
  10. Remove and let cool.
To make the filling:
  1. Preheat the oven to 410 degrees.
  2. Slice the zucchini and squash very thinly (about 1/16 of an inch thick).
  3. Lightly grease the bottom of a baking dish with olive or canola oil and spread the zucchini and squash evenly on the bottom of the pan.
  4. Sprinkle the sea salt on top.
  5. Roast the vegetables in the oven for about 10 minutes until just soft.
  6. Remove and let cool.
  7. Drain the marinated tomatoes, roughly chop them, and set them aside.
  8. Remove the tarragon leaves from the stems, and chop or tear them into garnish-sized pieces.
To assemble the tart:
  1. Reduce the oven to 350 degrees.
  2. Spread the fromage blanc evenly around the bottom of the crust, add the marinated tomatoes next, and then add the zucchini and squash, placing them in a criss-cross pattern.
  3. Bake the tart in the oven for 8-10 minutes, making sure the crust does not get too brown.
  4. Remove from oven and garnish with the tarragon.
  5. Serve and enjoy!
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