Print This Recipe

Print
Summer Squash Tart with Olives

Summer Squash Tart with Olives

Martha Stewart Living, June 2005 http://www.marthastewart.com/355556/summer-squash-tart-olives
2.4
Rated
48100(6)6
  • Prep Time 30 minutes
  • Total Time 55 minutes
  • Yield Serves 4

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.