Travel to any farmers’ market in the summertime, and you will find a bounty of yellow squash. This tart has a flavorful crust made with fresh thyme, which is the perfect complement to the fresh squash and tomatoes. The goat cheese adds a tangy, unexpected burst of flavor. It is a beautiful tart, perfect for elegant outdoor entertaining.
CRUST
1 ⅓ cups all-purpose flour
1 teaspoon fresh thyme
¾ teaspoon salt
½ teaspoon ground black pepper
½ cup (1 stick) cold butter, cut into cubes
2 to 3 tablespoons ice water
FILLING
1 tablespoon butter
2 pounds summer squash, sliced in ¼-inch rounds
½ cup thinly sliced yellow onion
1 clove garlic, finely chopped
¾ teaspoon salt
½ teaspoon ground black pepper
¼ cup goat cheese, softened
3 tablespoons chopped fresh basil
1 medium tomato, seeded and chopped
In the bowl of a food processor, combine the flour, thyme, salt, and pepper, and pulse to mix. Add the butter, and pulse until the mixture resembles small peas. Add the water through the chute with the motor running, and stop as soon as a ball is formed. Remove the dough, and form it into a disc. Wrap it in plastic wrap, and refrigerate for at least 30 minutes. This can be done ahead of time.
Preheat the oven to 350 degrees. In a large skillet melt the butter over medium heat. Add the squash and onions to the skillet, and cook until the squash is slightly softened, for 6 to 8 minutes. Add the garlic, salt, pepper, and goat cheese, stirring until the goat cheese melts and coats the squash. Remove the skillet from the heat, and add the basil.
Roll out the chilled pie dough on a floured surface to about 12 inches in diameter, and place it in a 9-inch pie plate. Crimp the edges as desired. Pour the squash mixture into the piecrust, and top it with the chopped tomatoes. Bake the pie for 40 to 45 minutes, until golden brown. Allow the pie to cool for at least 20 minutes on a wire rack before slicing.
MAKES 8 SERVINGS.