What to do with all that summer squash??? How about a savory summer tart!
It's quick and easy and delicious.
1 pie crust
2 oz bleu cheese (if you hate bleu, substitute another cheese that melts well, maybe gruyere)
1 lb summer squash sliced into 1/4 inch slices
1 large onion, sliced thin
1-2 tbsp molasses (optional)
3-4 cloves garlic, chopped
3-4 tbsp olive oil
2-3 oz chevre or other goat cheese
2 tsp dried herbs or 3 tbsp freshly minced herbs
Sea salt to taste
Carmelize the onions by cooking over medium heat in 2 tbsp olive oil for about 30 minutes, stirring occasionally to ensure they cook evenly and don't get crispy. Be sure to salt the onions so they release their juices more quickly. When the onions are soft and carmelized, you can add a tablespoon or two of molasses to give them that rich dark sweet color and flavor. Set aside the onions and place remaining oil in pan then saute the garlic and summer squash for about 7-10 minutes, until squash is still a little firm, but tender. Stir often to ensure they cook evenly.
You can either use a store bought pie crust or make one yourself, they're quick, inexpensive and easy. Then roll out the pie crust to a couple inches wider than your pie pan and place it in the pan and fill as follows:
1 oz Crumbled bleu cheese on the bottom of the crust
top with 1/2 of the sauteed squash and garlic mixture
top that with 1/2 of the carmelized onions
top that with 1 oz of chevre
sprinkle 1/2 of the herbs all over and then repeat the process
When you're done, fold the edges of the pie crust over the top so there is an edge of dough all the way around.
Bake at 400° for 30-40 minutes.
Can be served hot or at room temperature.
If making ahead, keep refrigerated until serving and then let stand at room temp or heat through in oven.