Summer Vegetable Tart & the Cookbook Winner!

Fresh summer squash, ripe grape tomatoes, and a variety of cheeses make this a wonderful dish to serve as a light lunch, brunch dish, or as a hearty side. The cheese makes a beautiful canvas to showcase whatever you’ve got growing in your garden, making it the star of the table. The phyllo dough is a less fattening compromise to flaky, buttery puff pastry that I enjoy.  Phyllo is still just as satisfying and adds a nice crunch along the edges.

**disclaimer** this recipe is amazing.  the reason there isn’t more pictures is just that–it was devoured before more photos could be snapped.  that’s a sure sign that it will be a hit in your house too!

Proud Italian Cook peaked my interest in this recipe, I do enjoy their blog and have it feed to my google reader. I made some modifications but kept the voice of the summer veggies as the star of the show.

You’ll need:
20 min. prep + 30 min. cook time
  • 2 cups of drained ricotta
  • 1 egg
  • 1/2-3/4 cup of shredded cheeses of your choice (I used pizza mix: romano, mozzarella and parmesan)
  • 1 tsp. Italian seasoning blend
  • ribbons of two small zucchini or summer squash
  • 1/4 cup chopped onion
  • 1 clove garlic
  • 1/2 cup of cherry tomatoes, any variety
  • Olive oil
  • Fresh basil (if available)
  • 1 roll of phyllo dough, defrosted and rolled out
  • fresh snipped basil
RICOTTA MIXTURE
Combine the ricotta and other cheeses.  Taste to make sure it balances out for you.
Add Italian seasoning
Blend the egg into the cheese mixture and set aside.
TOPPING
In a saute pan with olive oil, onion, and garlic, saute ribbons of yellow squash for a minute or two until slightly wilted.
Remove from heat and set aside.
PHYLLO DOUGH
Line a baking sheet with parchment or silicon mat and lay down layers of phyllo, oiling between layers as directed on package.
Spread the ricotta mixture within the border and then lay your sauteed squash and onions on top.
Dot with the cherry tomatoes.
 Cook in a 350 degree oven until edges are dark golden and crispy and so is the bottom, at least 1/2 hour could be more. Ovens vary so just check it.
Top with fresh basil that’s been cut in a chiffonade or ripped.
ENJOY!
And the winner of the copy of Mastering the Art of French Cooking……………
Drum roll……….(nah, not really, I’m having coffee)
Isabelle at Home!  Congratulations! I expect to be invited over for dinner VERY soon 🙂 Check out her blog and see what’s she’s cookin’ up in her kitchen!  Isabelle, please email me at domesticatedacademic at gmail dot com with shipping information!  Thanks for participating!
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2 thoughts on “Summer Vegetable Tart & the Cookbook Winner!

  1. Pingback: Strawberry Guacamole | Domesticated Academic

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