Recipe: Summer squash lattice tart

Prep time: 40 minutes

Cook time: 53 minutes

Serves 6

Bee features designer Susan Ballenger provided the recipe for this beautiful tart, adapted from Martha Stewart Living, March 2001.

Note: Prep time does not include time to make the pie crust dough or the 30-minute drain time for the squash.

INGREDIENTS

All-purpose flour, for dusting

Dough for one 9-inch pie crust

2 medium green zucchini

2 medium yellow squash

Salt

2 tablespoons unsalted butter

2 large leeks, white parts only, cut into 1/3-inch dice

Coarse salt and ground pepper

1/2 cup grated Gruyere cheese (1 ounce)

1 large whole egg

1 large egg yolk

1/4 cup heavy cream

Extra-virgin olive oil, for brushing

INSTRUCTIONS

Preheat oven to 375 degrees. Have ready a 9-inch round tart form with a removable bottom. On a lightly floured surface, roll out the dough. Fit the dough into the mold, and trim the sides flush with the top of the mold.

Using a mandoline or vegetable peeler, very thinly slice 1 green zucchini and 1 yellow squash lengthwise. Place slices in a colander in a single layer, and sprinkle lightly with salt. Place colander in a bowl, and set aside to drain for 30 minutes.

Cut the remaining zucchini and squash into 1/3-inch dice. In a large skillet, melt butter over high heat. Add leeks and diced squash, and season with salt and pepper. Cook until golden brown but still firm, about 8 minutes. Evenly distribute cooked vegetables in the crust. Sprinkle Gruyere on top.

In a medium bowl, whisk together egg, egg yolk and cream, and season with salt and pepper. Pour the egg mixture over the vegetables and cheese.

Place salted squash slices between double layers of paper towels. Gently press down to remove as much liquid as possible. Alternating squash colors, weave a lattice pattern over the top of the filling, covering entire surface. Trim or tuck in ends to fit.

Using a pastry brush, coat the lattice with olive oil. Bake until the custard is set, 30 to 40 minutes. Remove from oven, and place on a wire rack to cool slightly before serving.

Per serving: 366 cal.; 8 g pro.; 24 g carb.; 27 g fat (11 sat., 12 monounsat., 4 polyunsat.); 105 mg chol.; 410 mg sod.; 3 g fiber; 4 g sugar; 66 percent calories from fat.

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