I've never baked a pie or tart from scratch until last week when I made a squash tart and wondered why I haven't tried making a tart shell from scratch before and always opted for the ready-made refrigerated ones. Of course, it's because buying a dough is much easier than making one. Or so I thought since I always struggled with dough; it's either sticky, runny, fragile or something else, but never good. I think I mentioned the Love Food Baking book I got at T.J. Max for three dollars before; it has many wonderful looking recipes, one of which is for a yellow zucchini tart. I had some squashes that I wanted to use, along with some fresh cilantro, so I adapted the yellow zucchini with chives tart recipe into a Yellow Squash with Cilantro Tart recipe. Not only was it a healthy and delicious tart, I made the tart shell from scratch and it totally worked; without any struggles.
The recipe calls for making cheese pie dough. rolling it into about three inches longer than the tart pan, lifting it into the pan and trimming the edges. Then you fit a piece of parchment paper into the tart shell, fill it with dry beans and let it chill in the refrigerator for 30 minutes. (I am not sure that this is a vital step, I've never heard of it before, but I complied and it worked; I think the beans serve to provide weight so that tart is pressed firmly into the pan?). Meanwhile, you prepare your filling by shredding the squash,draining it well, slicing green onions and chopping cilantro. You saute the onions and squash until all liquid evaporates, fill the tart and bake. It does take a little time, but the results are well worth it.
Squash Tart
For the tart:
1 3/4 cups all-purpose flour
pinch of salt
One stick of cold butter cut into pieces
1/2 cup grated Parmesan cheese
1 egg
cold water
For the filling:
2 yellow squashes
1 Tbsp. salt
1 bunch of green onion, trimmed and finely sliced
2/3 cup heavy cream
3 large eggs
salt and white pepper to taste
3-4 Tbsp. cilantro, chopped
Grease a 9-inch tart pan. Sift the flour and salt into a mixer or food processor, add the butter and pulse to combine. If using a food processor, tip into a large bowl. Add Parmesan cheese. Mix the egg and water in a small bowl and start adding the mixture while kneading until your work it into a soft dough. Turn out onto a floured surface and roll out the dough about three inches wider than the pan. Carefully life the dough and fit it into the tart pan, pressing the edges in and trimming the excess dough. Fit a parchment paper into the tart shell and fill it with dried bean. Place in the refrigerator for 30 minutes.
Meanwhile, grate the squash and put it in a strainer with 1 Tbsp. of salt for about twenty minutes, then rinse and put in a clean dish towel squeezing all the moisture out (lots of water there). Keep dry. Preheat the oven for 400F.
Bake the tart shell blind for 15 minutes in the preheated oven. Remove from heat and remove the paper with the beans and return to oven for five more minutes. Remove from oven and let it cool. Lower the oven temperature to 350 F.
Meanwhile, heat some olive oil in a wide skillet and saute the green onions until soft. Add the squash and cook for about five minutes until all the liquid evaporates. Let cool slightly.
Whisk together the eggs, heavy cream, salt, white pepper and cilantro. Spoon the squash-green onion mixture into the tart shell and pour the cream mixture, making sure it settles properly. Bake for 30-35 minutes. Serve hot or cold.
Comments (4)
That tart looks so yummy! I bought more butternut squash than I will need for Shannon's recipe next week. Maybe I'll try your tart, too.
Posted by Deborah | January 15, 2010 8:08 AM
Posted on January 15, 2010 08:08
Hi Candi, this tart looks really delicious. That was really great how you are able to modify your recipe to go with the ingredients you have and want to put in your dish. I need to learn how to do that too.
Wondeful photos! Thanks so much for sharing your recipe for the week. I'm sorry that I won't be able to join the Sunday Suppers with you all. But I am going to really enjoy following along and getting great ideas for entree meals.
Have a great Zumba class tonight and have a great weekend.
Posted by Kathy (Trekcapri) | January 15, 2010 8:25 AM
Posted on January 15, 2010 08:25
Looks yummy! My mom always made homemade pie dough. I am lazy and use the pillsbury ones that are already made an you just unroll. I have read the bean trick with many recipes. Glad it turned out well.
Posted by girasoli | January 16, 2010 10:16 PM
Posted on January 16, 2010 22:16
Looks delicious and your tart shell turned out perfect! The recipe sounds a bit like a quiche without the cheese in the filling. I'm bookmaking this recipe because I'd love to try the tart shell with the Parmigiano.
Posted by Maria I. | January 18, 2010 2:32 PM
Posted on January 18, 2010 14:32