Summer Squash Tart with Olives

Photo: Kirsten Strecker
Prep Time:
30 mins
Total Time:
55 mins

Vibrant slices of zucchini and yellowsquash, plus Greekolives, are arrangedover flaky store-bought phyllo doughfor an easy seasonaltart.


  • 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


  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.

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