Summer Squash, Tomato, Goat Cheese & Mustard Tart
This is a beautiful, French-inspired, summer tart. It’s a great way to use up all that extra zucchini and yellow squash laying around this time of year. :) Make the most of it before it’s all gone for the season!
Tomato, Zucchini & Goat Cheese Tart
Yields: 2 tarts
Serves: 8 as an entree, 16 as a side dish
2 cups all-purpose flour
½ cup cornmeal
1 tablespoon sugar
3/4 teaspoon salt
1 cup cold butter
6-8 tablespoons cold (ice) water
1 small zucchini
1 small yellow squash
2 medium tomatoes
5-6 tablespoons Dijon mustard
12 ounces goat cheese
3 sprigs rosemary
Salt and Pepper to taste
Cut butter into ½ inch cubes. Stir flour, cornmeal, sugar and salt into a bowl. Add butter cubes and cut into the dry ingredients with a pastry cutter or use your fingers until the mixture resembles small peas.
Add the cold ice water by starting with 4 tablespoons. Incorporate that water into the dough. Add 1 tablespoon at a time until the dough is a soft consistency, and pliable, but not too sticky. You want it to come together into a ball.
Place the dough in a bowl. Cover and refrigerate for at least 1 hour.
Assembling the Tarts
Preheat the oven to 400°F. Divide the chilled dough in half. Roll out the dough to about ¼ inch thick and gently form to tart pan. Pierce gently with a fork and place pie weights on the dough. Repeat with second crust. Bake for 12-15 minutes. Remove from oven and carefully remove the pie weights without burning yourself.
While the crusts are baking, slice the zucchini, yellow squash and tomato into ¼ inch slices. Slice the cheese into chunks and pull the rosemary off the stems.
When the crusts come out of the oven, spread them with a layer of mustard to your liking. At least thinly cover the entire crust. Then layer with multiple layers of the vegetables. Top with pieces of goat cheese and sprinkle with rosemary. Sprinkle with a few small pinches of salt.
Bake for 45-55 minutes, or until golden brown and the fully cooked through. Sprinkle with freshly cracked black pepper. Serve hot and enjoy!