Food & Cooking Recipes Appetizers Summer Squash Tart with Olives 2.9 (16) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Kirsten Strecker Prep Time: 30 mins Total Time: 55 mins Servings: 4 Vibrant slices of zucchini and yellowsquash, plus Greekolives, are arrangedover flaky store-bought phyllo doughfor an easy seasonaltart. 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 ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 small zucchini, cut into ⅛-inch-thick rounds 2 small yellow summer squash, cut into ⅛-inch-thick rounds 6 sheets phyllo dough (each 12 by 17 inches), thawed if frozen 3 tablespoons unsalted butter, melted ½ cup pitted Kalamata olives Directions 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. 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. Cook's Notes Leftover pieces can be refrigerated, in an airtight container, up to 1 day. Print