Summer Squash & Goat Cheese Tart

A couple weeks ago I was invited to a potluck dinner with some girls. It was a last minute get together during the week so none of us really expected too much in the sense of food and really didn’t know if we’d have 4 desserts and no main, or all salads etc.... Well we should not have under estimated ourselves as the dinner was complete with a large beautiful cheese platter, an assortment of crackers and baguette, Asian rice wraps with peanut dipping sauce, green leaf salad with summer fruit, a summer squash tart, and lots of dessert and plenty of red wine. Although making an entire dinner for friends is nice, the potluck, although old school as it might sound, is still a great theme. In keeping with its origin the potluck dinner provides a since of community where everyone has contributed and everyone gets praise for it.

All summer I have wanted to make a summer squash tart and considering it is almost fall I figured it was about time I stop thinking about it and just do it. I really wanted to grill the squash and make my own crust. With the last minute invite I was happy to sautee the veggies and buy a pre-made pie crust. The dish was simple to make and delicious. It would be great as a side or main meal with a side of salad.

Summer Squash Tart

1-2 yellow summer squash (zucchini), sliced
2 shallots, minced
½ T chopped fresh rosemary or thyme
1 garlic clove, minced
Fresh cracked pepper
Pie crust (bought or homemade)
1 egg white, beaten
Goat cheese or blue Roquefort

Roll out the pie crust to 13” round.

In a skillet cook the squash, garlic and shallot for about 7min, until slightly soft, but not fully cooked.

Remove from heat and stir in the rosemary and pepper.

Preheat the oven to 400F.

Spread the cheese over the bottom of the pie crust, leaving a 2” boarder around the edges.
Arrange the squash mixture in the centre of the pie crust over the cheese. Then fold the edges up over the squash. Brush with egg white.

Bake on a baking sheet for 35-40 minutes.