This is one of those “OMG! How did you make that?” dishes. You’ll serve it to your family or friends at home or take it to a potluck of some sort and smile to yourself when people fawn over it and marvel at your obvious culinary genius skills because 1. Who doesn’t love compliments? and 2. It wasn’t even hard! This tart is super pretty and looks like something out of a gourmet magazine but no fancy tools or technique are required to create this showstopper–just a little inventiveness and a teeny bit of patience.
Let me stop for a moment to talk about the flavor, though. It is SO tasty, y’all! Squash has it’s own, somewhat bright, flavor that sometimes gets overlooked and overcooked. I’ve been guilty of it, as well. Not too long ago, I discovered that it is good all on it’s own when roasted for just 5 to 10 minutes. Didn’t even need salt or pepper and I could not stop eating it. Seriously! And you know what else is fabulous about this dish? The crust. The fresh herbs and parmesan cheese lend mouthwatering fragrance and savory flavor to my basic, all-butter crust recipe, which perfectly complements the taste and texture of the squash.
Now, remember how I mentioned that you don’t need fancy tools or technique a minute ago? Let me explain. My first thought after dreaming up this dish was “I need to buy a mandolin.” But I wanted a really deluxe [read expensive] one and my budget was like “Girl. No.” So that’s how that went. Thinking back, I recalled how, in grad school, I had used a regular ol’ vegetable peeler like this one to get the super thin zucchini slices I needed when making a dish for my cohort’s Ring Dunk, which is an Aggie tradition involving our class rings and lots and lots of beer. (I kind of went all out with the catering and am pretty sure we had the fanciest Dunk in Texas A&M history but that’s another story for another day.)
This time around, I used a simple slicing and grating tool like this one to create the rose petals and it performed just fine. My wallet was happy, too. The other thing about preparing this tart is that you mix the crust by hand. I alternate between this method and just throwing the ingredients in my food processor to let it do the work. Each option is quick and easy but the hand method is really the only way to go here because you don’t want to obliterate the herbs. So, a pair of hands and a vegetable peeler, you’ve probably got those, right? That means you can make this stunning tart. And, once you’ve done that, you can invite me over to help eat it. 🙂
I really enjoyed making and sharing this recipe and hope you’ll love it. Thanks for reading!
- 1.25 cup flour
- 1/2 cup butter cold and cut into cubes
- 2 tablespoon cold water
- 1/3 cup shredded parmesan
- 1 stalk fresh rosemary roughly chopped
- 2 blades fresh chive roughly chopped
- 1 medium yellow squash sliced into ribbons
- 1 zucchini squash sliced into ribbons
- 1 egg yolk beaten
- sea salt to taste
- black pepper to taste
- olive oil
Preheat oven to 375 degrees. In a bowl, mix flour sea salt, butter, cheese, and herbs with hands until a coarse meal is formed. Add in water and continue to work with hands until dough comes together. Roll into a ball, wrap in plastic, and refrigerate for thirty minutes. You can use this time to slice the squash, if desired. Roll out dough on a floured surface.
Roll up one squash slice into a "rosette" and press into the middle of the dough. Arrange remaining squash slices in circles around the rosette, alternating colors.
Crimp or fold dough into your desired pattern then brush with egg yolk. Sprinkle squash with sea salt and black pepper then drizzle with olive oil.
Bake for about 25 minutes. Serve warm.
Brushing the crust with egg yolk is optional but adds a glossy finish.