Goat Cheese and Summer Squash Tart

Recipe by The View From the Great Island

Goat Cheese and Summer Squash Tart ~ call it a galette, a pizetta, or a flatbread pizza, this savory tart is elegant, crispy, and delicious.  

Ingredients

• crust
• 1 cup flour
• ¼ tsp salt
• 5 tbsp unsalted butter, cold and cut in small pieces
• 5 tbsp cold water
• filling
• approximately 2 1/2 ounces spreadable goat cheese
• 1 small zucchini
• 1 small yellow squash
• 1 small new potato
• a few paper thin slices of red onion
• olive oil
• salt and pepper
• melted butter for brushing the crust

Method

1. Put the flour and salt in a food processor and pulse to combine. Add the chunks of cold butter and pulse about 25 times, or until combined and crumbly. Drizzle in the water while pulsing, and run the machine briefly until the dough comes together in a lump, this should not take more than 15-30 seconds.
2. Turn the dough out onto a floured surface and bring together into a flat round disk. Wrap in plastic and refrigerate for at least an hour.
3. Preheat oven to 400F
4. Slice the squash and potato on a mandoline slicer at set at 1/8 inch thickness. If you are using a knife, slice them as thin as you can so they are flexible and translucent.
5. Roll the dough out on a sheet of parchment paper that is cut to fit a baking sheet. Roll it to about a 12 inch circle, more or less.
6. Spread the soft goat cheese over the surface of your dough, leaving a border of dough free so you can roll it later.
7. Arrange your sliced veggies over the cheese, overlapping them. You will probably not need all of them, I made a fairly thin layer. Separate the rings of the onion slices and feather them over the top.
8. Roll up the edges of the dough to meet the filling. Season with salt and pepper, and drizzle with olive oil. I like to brush the edge of the crust with melted butter, but this is optional. Note: keep your dough chilled at all times before baking. If you need to you can put the whole tray in the refrigerator while your oven heats up.
9. Bake for about 33-35 minutes, until the crust is golden brown. I like to take the parchment paper and set it right on the rack of my oven for a great crisp crust. If you have a pizza stone you can use that.
10. Slice and serve the tart hot or at room temperature.

View the recipe instructions at The View From the Great Island