Summer Squash Tart
By Jessica RudolphPublished on May 2, 2023
Time
45 minutes
Yield
Serves 4
Ingredients
1 pound yellow summer squash and/or zucchini, ends trimmed and sliced thin crosswise1 teaspoon table salt, divided1 (9-inch) store-bought pie dough round 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese, room temperature½ teaspoon grated lemon zest plus 1 tablespoon juice¼ cup extra-virgin olive oil, divided1 teaspoon pepper, divided2 teaspoons honey ½ teaspoon Dijon mustard 5 ounces (5 cups) baby arugula
Before You Begin
Our favorite store-bought crust is Pillsbury Refrigerated Pie Crusts.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Toss squash with ½ teaspoon salt in large bowl; transfer to colander and let drain in sink for 10 minutes. Line rimmed baking sheet with parchment paper. Place pie dough round in center of prepared sheet. Spread Boursin evenly over dough, leaving 1-inch border at edge. Sprinkle cheese with lemon zest.
- Spread squash over clean dish towel; cover with second towel and press firmly to remove as much liquid as possible. Transfer squash to now-empty bowl and toss with 1 tablespoon oil and ½ teaspoon pepper. Arrange squash in even overlapping layer over Boursin. Fold 1-inch edge of dough over filling, pleating every 2 to 3 inches and pinching to secure. Bake tart until crust is golden and squash is tender, about 15 minutes.
- Whisk lemon juice, honey, mustard, and remaining 1/2 teaspoon salt, 3 tablespoons oil, and 1/2 teaspoon pepper together in now-empty bowl. Add arugula and toss to combine. Cut tart into 4 equal pieces and serve with salad.
Time
45 minutesYield
Serves 4Ingredients
1 pound yellow summer squash and/or zucchini, ends trimmed and sliced thin crosswise
1 teaspoon table salt, divided
1 (9-inch) store-bought pie dough round
1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese, room temperature
½ teaspoon grated lemon zest plus 1 tablespoon juice
¼ cup extra-virgin olive oil, divided
1 teaspoon pepper, divided
2 teaspoons honey
½ teaspoon Dijon mustard
5 ounces (5 cups) baby arugula
Ingredients
1 pound yellow summer squash and/or zucchini, ends trimmed and sliced thin crosswise
1 teaspoon table salt, divided
1 (9-inch) store-bought pie dough round
1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese, room temperature
½ teaspoon grated lemon zest plus 1 tablespoon juice
¼ cup extra-virgin olive oil, divided
1 teaspoon pepper, divided
2 teaspoons honey
½ teaspoon Dijon mustard
5 ounces (5 cups) baby arugula
Ingredients
1 pound yellow summer squash and/or zucchini, ends trimmed and sliced thin crosswise
1 teaspoon table salt, divided
1 (9-inch) store-bought pie dough round
1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese, room temperature
½ teaspoon grated lemon zest plus 1 tablespoon juice
¼ cup extra-virgin olive oil, divided
1 teaspoon pepper, divided
2 teaspoons honey
½ teaspoon Dijon mustard
5 ounces (5 cups) baby arugula
Why This Recipe Works
Salting the sliced squash helped draw out excess moisture, preventing a soggy tart.
Before You Begin
Our favorite store-bought crust is Pillsbury Refrigerated Pie Crusts.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Toss squash with ½ teaspoon salt in large bowl; transfer to colander and let drain in sink for 10 minutes. Line rimmed baking sheet with parchment paper. Place pie dough round in center of prepared sheet. Spread Boursin evenly over dough, leaving 1-inch border at edge. Sprinkle cheese with lemon zest.
- Spread squash over clean dish towel; cover with second towel and press firmly to remove as much liquid as possible. Transfer squash to now-empty bowl and toss with 1 tablespoon oil and ½ teaspoon pepper. Arrange squash in even overlapping layer over Boursin. Fold 1-inch edge of dough over filling, pleating every 2 to 3 inches and pinching to secure. Bake tart until crust is golden and squash is tender, about 15 minutes.
- Whisk lemon juice, honey, mustard, and remaining 1/2 teaspoon salt, 3 tablespoons oil, and 1/2 teaspoon pepper together in now-empty bowl. Add arugula and toss to combine. Cut tart into 4 equal pieces and serve with salad.
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