WEEKDAYS 1e|12c|p

Squash and Goat Cheese Tart with Sundried Tomatoes

Carla Hall
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Servings: 6 - 8
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moderate
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45 to 60 min

A dish you could have ready in under 60 minutes!


  • Ingredients
  • step-by-step directions
Ingredients
Squash and Goat Cheese Tart with Sundried Tomatoes
  • 1 recipe Carla's Basic Pie Crust (http://abc.go.com/shows/the-chew/recipes/carla-hall-pie-crust)
Goat Cheese Custard:
  • 3/4 cup goat cheese (softened)
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 2 large eggs
  • 1 large zucchini (rinsed, cut into 1/4-inch rounds)
  • 1 large yellow squash (rinsed, cut into 1/4-inch rounds)
  • 2 tablespoons olive oil (divided)
  • 1/2 cup sundried tomatoes (roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
Basil Almond Pesto:
  • 3 cloves garlic (peeled)
  • 1/2 cup raw almonds (blanched, unsalted)
  • 1/2 cup Parmesan cheese (grated)
  • 1 3/4 cups fresh basil (leaves only)
  • 1 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Preheat the oven to 375ºF.
  • For the Tart Crust: On a lightly floured surface, roll out pie crust to fit into a 11-inch round tart pan. Fit the dough into the pan, gently pressing the dough into the bottom and sides of the pan. Trim the edges by the gently rolling the pin across the top of the pan and discard the excess dough.
  • Prick the bottom of tart shell with a fork. Line the tart shell with parchment paper and fill with pie weights, dried beans or rice. Place in the oven and bake for 10 minutes. Remove the parchment paper and pie weights and continue to bake until the it is a pale golden color, about 5 to 6 minutes. Remove and allow to cool.
  • For the Goat Cheese Custard Filling: In a large colander, add the zucchini and squash. Toss with 2 teaspoons of salt, set it over the sink and allow to drain for at least 30 minutes. Remove the zucchini and squash to a clean dish towel and roll up, gently squeezing out any excess water.
  • In a large bowl, toss together the zucchini, squash, and sun-dried tomatoes with 1 tablespoon of olive oil and set aside.
  • In a large bowl, whisk together goat cheese, sour cream and heavy cream. Add the eggs and whisk to combine. Season with salt and pepper and pour mixture into the tart shell.
  • Gently scatter the zucchini, squash and sun-dried tomato mixture on top of the custard and drizzle the remaining olive oil evenly on top of the vegetables.
  • Carefully place the tart in the center of the oven and bake until the custard is set and the edges of the crust is golden brown, about 25-30 minutes.
  • For the Basil Almond Pesto: In the bowl of a processor fitted with a blade attachment, add garlic, almonds, Parmesan cheese and basil and pulse to combine. With the speed on low, drizzle in olive oil until the pesto is fully combined and smooth. Remove to a bowl and season with salt and pepper to taste.
  • Serve slices warm or at room temperature, topped with a drizzle of basil almond pesto.
  • Tip: Make it your own! Substitute the zucchini and squash with your favorite combination of vegetables!

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