advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Summer Squash Tart with Olives

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Summer Squash Tart with Olives

Photography: Kirsten Strecker

Source: Martha Stewart Living, June 2005

Ingredients

  • 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
  • 2 small zucchini, cut into 1/8-inch-thick rounds
  • 2 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

Directions

  1. Preheat oven to 375 degrees. Stir together herbs, garlic, and 3 tablespoons oil; season with salt and pepper. Toss zucchini and squash with 1 tablespoon oil in a separate bowl; season with salt and pepper.

  2. 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.

  3. 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. Leftover pieces can be refrigerated, in an airtight container, up to 1 day.

Reviews (7)

  • SouthFLfoodie 1 Aug, 2012

    I made this and it tasted great, but 6 sheets of phyllo didn't seem like enough. The crust was as flat as can be. Might try with puff pastry next time.

    I also dotted the dough with cream cheese before adding the veggies for some extra creaminess.

  • GiselleE 27 May, 2010

    I was very excited to make this recipe too.. I used a dish that was deep and I cut back on the butter a little, but other than that is wonderful, will be making this again!

  • Nyackchick 28 Jul, 2008

    I was excited to make this recipe...sounded delish...and might be...However when I started to prepare the recipe I couldn't figure out the phylo dough...I used 5 sheets, they browned and weren't fluffy at all...also WAY to greasy! It looked beautiful but I tossed it out. I might try again using a puff pastry base and less butter and oil.

  • anitalasanowski 20 Jul, 2008

    I can figure out the recipe even though there might be miss prints. The recipe sounds delicious and I am collecting tart and pizza dough recipes. This is an excellent addition. What I need to know is what are Kalamata olives and where would be the best place to buy them?

  • karent58 18 Jul, 2008

    Not a very well written recipe.
    Doesn't say what size pan. Says cut into 6 pieces but serves 4.

  • KWATTS 17 Jul, 2008

    caketopper: I'm pretty sure this recipe should say 6 sheets of phyllo

  • caketopper 17 Jul, 2008

    OK, am I missing something? The ingredients list 2 sheets of phyllo, but the directions say "Repeat, layering remaining 5 sheets dough...: Do I cut the 2 sheets in thirds or are there 6 12x17 sheets? Thanks.
    Rometta

Related Topics