This summer has produced a lot of yellow squash, almost more than my family can handle. So I wanted to find a new way to cook it that I knew I would enjoy. So what do I do? – I google “yellow squash tart recipes” and find Martha Stewarts Summer Squash Tart with Olives. The perfect recipe to use up my yellow squash and thoroughly enjoy the food at the same time. Point to Emily! I did change a few things from her recipe like adding some tomatoes and goat cheese on top once it was done cooking and making it with all yellow squash and no zucchini, because I really wanted to use up my yellow squash. Enjoy!
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 tablespoons coarsely chopped fresh oregano, plus sprigs for garnish
- 1 tablespoon coarsely chopped fresh thyme
- 1 garlic clove, minced
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 6 small yellow summer squash, cut into 1/8-inch-thick rounds
- 6 sheets phyllo dough (each 12 by 17 inches), thawed if frozen
- 3 tablespoons unsalted butter, melted
- 1/2 cup pitted Kalamata olives
- Goat Cheese (optional)
- Tomatoes (optional)
Preheat oven to 375 degrees. Stir together herbs, garlic, and 3 tablespoons oil; season with salt and pepper. Toss squash with 1 tablespoon oil in a separate bowl; season with salt and pepper.
Unfold dough; cover each sheet with a clean, slightly damp kitchen towel. Brush a rimmed baking sheet with butter. Press 1 sheet of dough into baking sheet. Lightly brush dough with butter. Repeat, layering remaining 5 sheets dough and brushing each with butter.
Spread herb mixture over dough. Spread zucchini and squash on top; top with olives. Bake until edges are browned, 25 to 30 minutes. Let cool slightly. Cut into 6 pieces; garnish with oregano.
Optional: You can also add some tomatoes and spread some goat cheese on top for additional flavor…and cheese, because who doesn’t love cheese.