Summer Squash, Olive and Feta Tart
adapted from Martha Stewart
This dish makes a wonderful main course when served with a salad, or cut it into smaller squares and serve it as an appetizer. Using a mandoline slicer to cut the squash really speeds up preparation time, but a sharp knife does the job too. Martha's version doesn't call for cheese, but I think it adds a rich,salty edge to the otherwise mild squash.
Prep time: 30 minutes
Total time: 1 hour
Yield: 4 main course servings
Ingredients:
3 tablespoons roughly chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh oregano
1 tablespoon roughly chopped fresh thyme, plus a few sprigs for garnish
1 garlic clove, minced
2 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
2 small zuchini, 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 butter, melted
1/2 cup pitted Kalamata olives
1/3 cup crumbled feta cheese
Preparation:
1. Preheat the oven to 375 degrees.
2. Unroll the phyllo dough on the counter, count out six sheets, and cover them with a clean, damp cloth. Re-roll the remaining dough, wrap with plastic and refrigerate or re-freeze. Brush a large baking sheet with butter, then carefully lay down one sheet of phyllo. Brush it lightly with the melted butter, top it with another sheet and brush it lightly with butter. Continue in this way until all the phyllo is stacked together on the baking sheet.
3. In a small bowl, mix together the parsley, oregano, thyme, garlic, a pinch of salt and pepper and the olive oil. Spoon the mixture over the phyllo dough, leaving a 1 inch border all around.
4. Spread the squash slices evenly over that, again leaving a border. Drizzle the squash with olive oil. Sprinkle over the olives and the feta cheese and another pinch of salt and pepper. Bake for about 25-30 minutes, or until edges are crisp and the squash is tender. Serve immediately, or at room temperature.
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