RECIPE | Taste5 Summer Squash & Tomato Tart

Summer Squash & Tomato Tart

The perfect summery-delicious, warm-weather meal. It's worth turning on the oven even when the temperatures outside are super toasty. Make it a few hours ahead, and serve at room temperature. A flaky, buttery crust is the perfect for the bright flavors of the season like summer squash and basil.

“Kitchen

SERVES 4 to 6

INGREDIENTS

2 zuchinni / courgette, thinly sliced
1 roma tomato, thinly sliced
Kosher salt & freshly ground black pepper
1 pie crust (homemade or store bought)
1 tablespoon butter
1 garlic clove, finely grated
4 eggs, well beaten - reserving 1 tablespoon for brushing the crust
1 teaspoon Taste5 Vegetarian paste
1/2 cup plus 1 tablespoon, grated Parmesan
finely grated zest of 1 lemon
1 cup ricotta cheese
finely chopped basil, loosely packed finely chopped parsley, loosely packed
1/4 cup fresh basil, finely chopped
1/4 cup fresh flat leaf parsley, finely chopped

INSTRUCTIONS

Preheat oven to 400°F

Roll pie dough into a 1/8" circle to fit your tart or pie tin
Using a fork, prick the bottom of the tart all over
Place a piece of parchment over the dough and fill with baking beans or pie weights
Blind-bake the tart shell for about 15 minutes
Remove from the oven and remove the parchment and weights, bake for another 5 minutes
Remove from oven and allow to completely cool for 30 minutes

Reduce the heat to 350°F

Melt the butter in a large skillet over medium-high heat and add the garlic and all the squash, save for 10 slices
Cook for 3 minutes, stirring constantly and set aside

Combine beaten eggs (reserve 1 tablespoon of mixture to brush crust.
In a large mixing bowl combine the beaten eggs, Taste5 Vegetarian, 1/2 cup Parmesan, lemon zest, ricotta,  basil, parsley, and salted and drained zucchini and stir gently
Season with salt and pepper

Brush the bottom of the cooled tart shell with the reserved beaten egg
Bake for 5 minutes to seal the tart shell

Pour in the egg/squash mixture in the tart shell
Arrange the reserved squash and tomato slices on top
Dust the top with a little salt and pepper
Sprinkle with the remaining Parmesan
Bake in the oven for 40 minutes or until set

Remove from the oven allow to sit for 10 minutes before serving
Can be served at room temperature and we think it's quite tasty cold the next day!

 

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