Zucchini + squash tart

Photos, Dan Ryan & Diane Carnevale

If you've got an abundance of zucchini and/or yellow summer squash, this savory Martha Stewart zucchini and squash lattice tart is the recipe for you. I've been making it for around 10 years now—it's super easy to make a hit every time.  The recipe uses a buttery pate brisee pie crust, which I always seem to have in the freezer because it makes a double batch.  It's a snap to make in the food processor, and so much better than store bought dough, which has nasty hydrogenated oil and not butter. Inside the tart is diced zucchini and squash and leeks, grated Swiss, Gruyere or Jarlsburg cheese and egg to hold it all together. I also add in some chopped fresh lemon thyme for a special touch. You'll need a mandolin to cut the zucchini and squash thinly and evenly. Don't skip the salt soaking step—it releases the water in the veggies and makes it easy to weave into the lattice pattern. Hope you try this recipe; it's really delicious with a salad or a pile of those backyard tomatoes on the side.