In my effort to eat vegetarian, I made this tart and served it with a cup of soup.
This is from Food and Wine Annual Cookbook 2008.
That's what I love about cookbooks... they never go out of style.
Yes, some ingredients become more popular in certain years and out of favor in others, but good eating is a constant.
This is not only delicious but looks like you slaved in the kitchen for hours.
This can be assembled and refrigerated for two hours before baking.
2 Tbsp. EXTRA-VIRGIN OLIVE OIL
1 lb. small YELLOW SQUASH, sliced 1/4 inch thick
1 large ONION, halved and thinly sliced
SALT and PEPPER
2 Tbsp. prepared PESTO
4-5 ounces fresh GOAT CHEESE, softened
All-purpose FLOUR for dusting
14 ounces PUFF PASTRY, chilled
1 PLUM TOMATO, thinly sliced
1 large EGG, beaten with 2 Tbsp. water
10 small pitted GREEN OLIVES, coarsely chopped
EXTRA-VIRGIN OLIVE OIL, for drizzling
Preheat the oven to 425° and line a baking sheet with parchment paper.
In a large skillet, heat the olive oil.
Add the squash and onion and season with salt and pepper. Saute until lightly browned, about 5 minutes.
Remove from heat and let stand, covered for 5 minutes.
Transfer the vegetables to a strainer and press lightly.
In a small bowl, blend the pesto with the goat cheese.
On a lightly floured board, roll out the puff pastry to a 13-inch square.
Trim the square to 12 inches.
Prick the pastry all over with a fork and invert it onto the parchment-lined baking sheet.
Spread the goat cheese all over the pastry, leaving a 1-inch border all around.
Top with the squash mixture.
Arrange the tomato slices on the tart and sprinkle with salt and pepper.
Fold up the sides, pressing the corners together.
Trim any excess pastry at the corners.
Brush the pastry with the egg wash and bake in the lower third of the oven for approximately 45 minutes or until golden and the bottom is cooked through.
Sprinkle with the olives and drizzle with a bit of olive oil, cut into squares and serve.
Optional: You may add some freshly chopped herbs to the vegetable mixture before baking. Try thyme, basil, oregano or some fresh rosemary and garnish with the same herb.