Rustic Summer Squash Tart Food

RUSTIC SQUASH TARTS

Steps:

• In a large microwave-safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; return to bowl. In a small bowl, combine oil, thyme, parsley, salt and pepper; drizzle onto squash and toss to coat. In another small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside., Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased baking sheet. Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash. , Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 375° for 35-40 minutes or until golden brown.

BUTTERNUT SQUASH-SPINACH TART

Steps:

• Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
• Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
• Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
• Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

YELLOW & ZUCCHINI SQUASH TART

Steps:

• Combine yellow squash and next 3 ingredients in a skillet; bring to a boil.
• Cover, reduce heat, and simmer 3-4 minutes or until crisp-tender; drain.
• Combine butter and half of squash mixture in a large bowl; coarsely mash.
• Stir in eggs and next 4 ingredients; pour into prepared pie crust.
• Arrange remaining squash and zucchini slices on top.
• Bake at 350 degrees for 35-40 minutes or until a knife inserted in center comes out clean.

RUSTIC SQUASH TARTS

Steps:

• In a large microwave safe bowl, combine squash and water.
• Cover and cook on high for 5 minutes or until crisp-tender.
• Drain; transfer to a large resealable plastic bag.
• Add the oil, thyme, parsley, salt and pepper; seal bag and shake to coat. Set aside.
• In a small bowl, combine the flour, pecans, sugar, cinnamon and nutmeg; set aside.
• Unfold pastry shells on a lightly floured surface.
• Roll each pastry to 1/8-inch thickness; transfer each to an ungreased baking sheet.
• Sprinkle with pecan mixture.
• Arrange squash slices to within 1-1/2 inch of edges, alternating slices of butternut and acorn squash.
• Fold up edges of pastry over filling, leaving centers uncovered.
• Brush pastry with egg.
• Dot squash with butter.
• Bake at 375* for 35-40 minutes or until golden brown.

RUSTIC FRUIT TART (FREE FORM GALETTE)

Steps:

• In a stand mixer, combine dry ingredients for crust and stir to mix. On low speed, add butter until the flour is crumbly and the butter is the size of peas.
• Mix egg yolk and milk together then add to flour mixture until just combined (about 15 seconds).
• Remove the mixture from the bowl and put on a floured surface. Knead quickly until it just comes together. The dough will be dotted with butter spots throughout. Tightly wrap in plastic wrap, refrigerate and let it rest for 15-20 minutes.
• Preheat oven to 350 degrees.
• In the meantime, in a large bowl toss together ingredients for the fruit filling; set aside.
• Remove pastry ball from refrigerator and place on a floured surface or a floured Silpat. (Just rolling between 2 pieces of plastic wrap may be easier.) Place the plastic wrap on top of the dough ball and proceed to roll out until approximately 12 inches across and 1/8 inch thick. Transfer crust to a baking sheet.
• Ladle filling in the center, leaving a few inches of dough around the edges and pull over the free edges on top of the fruit filling leaving the center exposed. Brush the dough edges with egg wash and top with sugar in the raw or brown sugar.
• Cook for 55 minutes or until crust is browned and the fruit is bubbling.

GARLIC ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

RUSTIC SUMMER SQUASH TART

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.
• Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.
• Heat oven to 400 degrees F.
• Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.
• With a rolling pin, roll crust to a 13-inch round.
• Crumble half the cheese over crust to within 2 inches of edge.
• Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
• Bake 35-40 minutes or until pastry is golden.
• Slide tart, still on parchment, onto a wire rack.
• Crumble remaining cheese over top.
• Let cool before serving.