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Summer Squash Tart with Olives


Vibrant slices of zucchini and yellow squash, plus Greek olives, are arranged over flaky store-bought phyllo dough for an easy seasonal tart.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Kirsten Strecker

Source: Martha Stewart Living, June 2005


  • 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


  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.

Cook's Notes

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

Reviews Add a comment

  • afarinos
    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.
    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