This rustic tart from Woman’s Day gets its summery name from fresh squash and tomatoes but could easily be replaced with other seasonal veggies throughout the year for an equally good dinner. Although cranking up the oven to 400 degrees on a 90+ degree day doesn’t seem very summery to me, it was well worth it. This little tart is…well…simply yummy. My friend Jodi came over tonight and we ended up eating the whole thing between the two of us! How good is it? As Jodi put it, “I want to rub my face in it.”
Additions: None
Omissions: None
Substitutions:
- Reduced-fat feta cheese for the blue cheese
- Vine-ripened tomato for plum tomato (but I suggest sticking with plum tomatoes)
Overall Rating: Love It!
Source: Woman’s Day Magazine
A Fork In Each Hand 
This is gorgeous – and squash is starting to show up at the Farmers’ Market – I will have to try it!
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Please do!! 🙂
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I had a lot of fun making this, but yours definitely wins the beauty contest! I think next time I’ll do it as a weekend dish, so that I get the veggies sautéed more and have a prettier crust. It tasted wonderful, though! http://boulderfoodie.wordpress.com/2011/08/01/rustic-tart-with-summer-squash-well-mine-was-primitive-at-best-perhaps-paleolithic/
I’m so glad you tried it and liked it! That’s the point of this blog, to introduce myself and other people to meals they might not normally have made. Thanks for making it!
I really needed a recipe to use all of the squash we have. Plus if Jodi wants to stick her face in it, it must be good!
Delicious, easy to make and healthy!!
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