Summer Squash Lattice Tart

Almost the weekend!
As I'm starting to see the readings and work load begin to pile up I may not have the time to write lengthy blogs. On the busier days - if I get a chance to blog at all - I will post a recipe that I have tried or will be trying.

A big surprise was this recipe for a squash tart. Imagine a savory pie. It's amazing. It takes a bit of time but the investment is worth it!
And seeing as squash will soon be gracing the shelves of supermarkets even more than they already are, autumn is a great time to try out this recipe.

Pate Brisee Dough for the crust:

• In a food processor or bowl combine 2 1/2 cups of flour with 1 tsp salt and 1 tsp of sugar. Add in 1 cup of unsalted butter, cut into small cubes.
• Process the mixture in the food processor or with a pastry cutter (or with two knives) until the mixture has peices the size of peas.
• Add in 1/4 to 1/2 cup of ice water until the mixture begins to stick together without becoming too wet and sticky.
• Wrap the dough in plastic wrap and chill for at least 1 hour*.

* Do not put the dough in the freezer and forget about it. I did this and after several hours of freezing I had to defrost it in the microwave. Not very professional but it got the job done.

• Roll out the dough to fit your pan and chill for 20 minutes.
• Remove and prick bottom with a fork. Fill the bottom with pie weights or dried beans and bake in 375 degree oven for about 15 minutes. Remove the weights and bake for another 10 minutes or until golden brown. Remove and set aside to cool.
• Very thinly slice 1 large zucchini. Place in a collander and sprinkle with salt.
• Cut the other zucchini and 1 medium sized yellow squash (I used a sweet dumpling) into 1/3 inch sized cubes. Cut 2 leeks into strips, using only the white and very light green part.
• Melt 2 tbsp of butter in a skillet and add zucchini, leek, and squash. Season with salt and pepper and cook for 8-10 minutes.
• Pour the sauteed vegetables into the tart crust and sprinkle with 1/4 to 1/2 cup of parmesan cheese.
• In a bowl, mix together 1 egg, 1 egg yolk, and 1/4 cup of heavy cream. Pour mixture over the zucchini, leek, and squash.
• Place the thinly sliced zucchini across the top of the tart in a lattice fashion. Brush with olive oil and cover loosely with aluminum foil.
• Bake in 375 degree over for 30-35 minutes until the custard is set. Remove and let cool slightly before serving.

It is tasty - I promise.
Enjoy :)
Jamie, M-I-T