Reviews (1) Add Rating & Review 16 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 5 1 star values: 2 Martha Stewart Member Rating: Unrated 08/01/2012 I made this and it tasted great, but 6 sheets of phyllo didn't seem like enough. The crust was as flat as can be. Might try with puff pastry next time. I also dotted the dough with cream cheese before adding the veggies for some extra creaminess.
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Gallery Summer Squash Tart with Olives Credit: Kirsten Strecker Recipe Summary prep: 30 mins total: 55 mins Servings: 4
Ingredients Ingredient Checklist 3 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons coarsely chopped fresh oregano, plus sprigs for garnish 1 tablespoon coarsely chopped fresh thyme 1 garlic clove, minced 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 small zucchini, cut into 1/8-inch-thick rounds 2 small yellow summer squash, cut into 1/8-inch-thick rounds 6 sheets phyllo dough (each 12 by 17 inches), thawed if frozen 3 tablespoons unsalted butter, melted 1/2 cup pitted Kalamata olives
Cook’s Notes Leftover pieces can be refrigerated, in an airtight container, up to 1 day.
Gallery Summer Squash Tart with Olives Credit: Kirsten Strecker
Recipe Summary prep: 30 mins total: 55 mins Servings: 4
Gallery
Summer Squash Tart with Olives Credit: Kirsten Strecker
Summer Squash Tart with Olives
Credit: Kirsten Strecker
Summer Squash Tart with Olives
Recipe Summary prep: 30 mins total: 55 mins Servings: 4
Recipe Summary
prep: 30 mins total: 55 mins
Servings: 4
prep: 30 mins
total: 55 mins
prep:
30 mins
total:
55 mins
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons coarsely chopped fresh oregano, plus sprigs for garnish 1 tablespoon coarsely chopped fresh thyme 1 garlic clove, minced 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 small zucchini, cut into 1/8-inch-thick rounds 2 small yellow summer squash, cut into 1/8-inch-thick rounds 6 sheets phyllo dough (each 12 by 17 inches), thawed if frozen 3 tablespoons unsalted butter, melted 1/2 cup pitted Kalamata olives
Directions
Preheat oven to 375 degrees. Stir together herbs, garlic, and 3 tablespoons oil; season with salt and pepper. Toss zucchini and squash with 1 tablespoon oil in a separate bowl; season with salt and pepper.
Unfold dough; cover each sheet with a clean, slightly damp kitchen towel. Brush a rimmed baking sheet with butter. Press 1 sheet of dough into baking sheet. Lightly brush dough with butter. Repeat, layering remaining 5 sheets dough and brushing each with butter.
Spread herb mixture over dough. Spread zucchini and squash on top; top with olives. Bake until edges are browned, 25 to 30 minutes. Let cool slightly. Cut into 6 pieces; garnish with oregano.
Cook’s Notes Leftover pieces can be refrigerated, in an airtight container, up to 1 day.
Cook’s Notes
Leftover pieces can be refrigerated, in an airtight container, up to 1 day.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 08/01/2012 I made this and it tasted great, but 6 sheets of phyllo didn't seem like enough. The crust was as flat as can be. Might try with puff pastry next time. I also dotted the dough with cream cheese before adding the veggies for some extra creaminess.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 5 1 star values: 2
Add Rating & Review
16 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 5 1 star values: 2
16 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 5 1 star values: 2
16 Ratings 5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 5 1 star values: 2
5 star values: 2 4 star values: 3 3 star values: 4 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 08/01/2012 I made this and it tasted great, but 6 sheets of phyllo didn't seem like enough. The crust was as flat as can be. Might try with puff pastry next time. I also dotted the dough with cream cheese before adding the veggies for some extra creaminess.Martha Stewart Member
Rating: Unrated 08/01/2012
I made this and it tasted great, but 6 sheets of phyllo didn’t seem like enough. The crust was as flat as can be. Might try with puff pastry next time. I also dotted the dough with cream cheese before adding the veggies for some extra creaminess.
Rating: Unrated
All Reviews for Summer Squash Tart with Olives
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summer Squash Tart with Olives
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
