Tarte Aux Courgettes -- Zucchini, Summer Squash, and Olive Tart |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is such a versatile recipe: it can be served as an appetizer, for brunch or lunch or as a side dish. And it's delicious. Ingredients:
3 tablespoons parsley, chopped (flat leaf or curly, whatever you prefer) |
2 tablespoons fresh oregano, chopped (don't substitute dried) |
2 tablespoons fresh thyme, chopped |
4 garlic cloves, crushed |
1/4 cup extra virgin olive oil |
2 small zucchini, sliced with a mandoline (or very thinly sliced) |
2 small summer squash, sliced with a mandoline (or very thinly sliced) |
6 sheets phyllo dough, thawed |
3 tablespoons unsalted butter, melted |
1/2 cup kalamata olive, pitted |
salt, to taste |
fresh ground pepper, to taste |
Directions:
1. Preheat the oven to 375ºF.
2. Brush a rimmed baking sheet with butter.
3. Slice the zucchini and summer squash.
4. Mix the herbs, garlic and 3 tablespoons of oil together.
5. Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.
6. Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.
7. Press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter.
8. Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.
9. Bake for 25 minutes, or until the edges have just begun to turn brown.
10. To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve.
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