SQUASH WAYS TO USE IT IN TARTS AND PIES

If you planted squash then like me you were probably over run with it.  Since I'm not the biggest fan of zucchini I'm always looking for different ways to use it.  This summer I decided to plant squash but not zucchini.  Instead I did a Heirloom Scallop Beginnings Squash and a Flying Saucer Squash (pictured below).  They were both tastier than zucchini but when using the Heirloom variety it doesn't add enough color to the dish when making a pie or tart (see below).

 

So this summer I tried quite a few different recipes and I liked them all.  This one is a fresh ricotta tart with tomato jam.  The crust was a little hard to cut with a fork but it did allow you to pick it up with your hands and bite it and with the whole wheat flour it is healthier.  I loved the fresh ricotta I got at the store.  It was 100% better than the tub of ricotta that comes out like jelled cranberry sauce.  I made this recipe using my Heirloom Scallop Beginnings Squash. It isn’t as pretty because the squash and skin is the same color but the fresh ricotta put it over the top.  Next time I’ll use a different squash or top it with some fresh herbs to add color. I didn't draw the water out of the squash with salt and let it drain but I will give that a try next time.  The squash was a bit crunchy so this may help with that or I would cook it off a bit.  Original recipe came from Daphne Oz of the Chew.

 

RICOTTA TART
Tart Crust:

2 C. whole wheat flour
1 t. sea salt
5 T. olive oil
¾ C cold water
Filling:
½ C tomato jam (see sauce section for recipe)
2 C ricotta
1 egg
¼ C Parmesan Reggiano, grated
¼ C fresh basil leaves
3 T. chives, chopped
2 zucchini

For the crust: Preheat oven to 400°F. In a large bowl combine flour, salt. Add oil, mix together with a fork. Add water and mix until combined; knead lightly. Turn dough on to a lightly floured work surface. Roll out into the shape of the tart pan. Lay in greased pan and let rest for 30 minutes. Bake for 20-25 minutes. Remove from oven and allow to cool. Turn oven to 350°F. Brush the bottom of the tart shell with the tomato jam. In a medium bowl, mix together the ricotta, egg, Parmesan, basil and chives. Spoon into the tart shell. Slice squash into thin slices using a mandolin or knife. Sprinkle strips with salt and place them in a strainer for 10 minutes to allow excess water to drain. Pat strips dry and lay them over top of ricotta. Sprinkle with Parmesan and bake for 20 minutes or until golden. Allow to cool slightly before serving.

 

This was another tart I tried, more rustic.  The main difference here was the lemon, it added an almost confusing sweet touch to this savory tart.  It made you go HUMMMMM, what is this.  I used a cup of shredded zucchini (had leftovers from grating a jumbo zucchini for bread) and 2 flying saucer squashes from the garden because it is what I had. Feel free to change up the squash, using what you like or what you have on hand. I also topped it with a touch of mozzarella since I didn’t have enough Parmesan in the ricotta filling. Don’t over knead dough or it gets tough.

LEMON RICOTTA SQUASH TART
Crust:
7.25 oz. (1 ⅔ C.*) all purpose flour
½ t. salt
½ t. baking powder
⅓ C. EVOO
¼ C. water
Filling:
¾ C. part skim ricotta cheese
½ C. Parmesan
1 T. fresh thyme
½ small lemon (juiced and zested)
¼ t. pepper
1 egg, lightly beaten
1 medium zucchini, cut in thin rounds
1 large yellow squash, cut in thin rounds
2 cloves garlic, minced
1 T. EVOO
¼ t. Kosher salt
10 large basil leaves, rolled, chiffonade
1 egg white
1 t. water

In a food processor add flour, salt and baking powder. Pulse twice. In a small bowl mix to combine oil and water. While processor is running slowly add oil mixture, running until mixture is crumbly. If the mixture doesn’t come together add more water until if forms a ball (up to ⅓ C.). Turn dough onto a lightly floured surface and knead 1 minute to combine. Press into a 5 inch disk and wrap in plastic wrap for 30 minutes or until ready to make tart.
Preheat oven to 400°F. In a medium bowl mix ricotta, thyme, lemon zest, lemon juice and pepper. Roll out crust into a 14 inch circle (or the size you can get it without it being too thin). You will want it pretty thin however. Put ricotta in center of dough and spread out to within 2 inches of crust border. Slice squash, mince garlic and add to a large bowl along with a tablespoon of EVOO, mix. Place on top of ricotta. Sprinkle with Kosher salt. Fold the 2 inch edge of crust over the filling. Whisk together egg white and water. Brush over crust. Bake 40 minutes or till golden brown. Cool 5 minutes, sprinkle with basil. Cool an additional 15 minutes. Cut into 4-6 wedges.

This one wasn't so much a tart but a pie.  Still trying to use up all that squash.  This was very creamy, cheesy pie but had a strong oregano flavor on the first bite but it became less strong after that. I will reduce the oregano next time and I did do feta vs. goat and half sage and half basil. Original recipe came from Martina McBride.

ZUCCHINI MOZZARELLA PIE
-Cornmeal crust
1 ½ C. Mozzarella
3 T. feta
¼ C. Parmesan, shredded
½ C. oil packed sun dried tomatoes, drained, chopped
¼ C. basil, thinly sliced
⅛ C. sage (10 leaves), thinly sliced  (increase to 1/4 C.)
2 green onions, chopped
½ T. fresh oregano
1 lg. zucchini, thinly sliced
Mix:
2 eggs
1 C. half and half
¼ t. salt
¼ t. pepper
Topping
¼ C. Parmesan, shredded

Preheat oven to 400F. Par-bake crust for 5-8 minutes or until lightly golden. Layer in order given the ingredients, ending with the zucchini. In a small bowl, mix eggs, half and half, salt and pepper. Pour over zucchini. Top with Parmesan. Bake 35 minutes or until custard is set.

 

 Click here for another zucchini tart I did.