Zucchini Tart The Tamara Blog

It’s squash season! Know how I know? This.

Zucchini Tart -- The Tamara Blog

Yep. I harvested this 8 pound+ monster summer squash from my garden. And that was one of 4 harvested that day. Actual size: 8lbs. 12.1 0z. My nephew was smaller when he was born. Just sayin’.

Big Zucchini the Tamara Blog

Garrison Keillor, the host of the radio show, Prairie Home Companion, about the small, fictional town Lake Wobegon says, The town is so small that people lock their car doors at church only in July during the zucchini harvest—to prevent others from adding a bag of squash to the front seat. Yep.

With that kind of yield from my garden, I have to get creative with the squash. I love making zucchini soup, bread, and this tart is one of my all-time favorites. It’s adapted from a recipe in Better Homes and Gardens magazine. You’ve probably seen those pretty little apple tarts shaped like roses in pastry shops. I thought it would be fun to try a larger version. It’s not at all hard, looks very fancy, uses a fair amount of squash (key!), and this galette is seriously delicious.

Floral Zucchini Galette -- The Tamara Blog

Lemony Ricotta Zucchini Galette

  • 1 – 2 medium zucchini
  • 1 – 2 yellow summer squash, both thinly sliced (3 1/2 – 4 cups)
  •  Salt
  • 1 unbaked piecrust (you can use store bought)
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tablespoon olive oil — separated
  • 2 teaspoons lemon zest (finely shredded lemon peel)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk
  • Fresh dill — chopped

Directions

Cut the squash in half lengthwise. Then, using a mandoline (or sharp knife and patience), slice squash thinly, on a diagonal.

Floral Zucchini Galette -- The Tamara Blog

Floral Zucchini Galette -- The Tamara Blog

Sprinkle zucchini lightly with salt. Transfer to a colander; drain for 15 minutes. This helps remove some of the moisture, so you don’t have a soggy galette. Pat dry with paper towels.

Preheat oven to 400 degrees F.

Meanwhile, on a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet; set aside.

For ricotta filling, in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. of the olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread over dough, leaving a 1-1/2 inch border.

Take one of the smaller zucchini half-ovals, and roll it in a sort-of-spiral or tube, with the round edge facing up. Place in the center of the galette.

Zucchini Galette -- The Tamara Blog

Add half-ovals around the center ‘rose,’ working toward the outside edge tilting up, and alternating colors.

Zucchini Galette -- The Tamara Blog

2015-07-19 16.07.52

Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

As you go, fill in layers with more “petals.” I also add folded or curled ones to give the galette a more organic look. Continue until the cheese is covered.

Zucchini Galette -- The Tamara Blog

When the surface is covered to your liking, drizzle squash with remaining 2 tsp. olive oil. Gently fold over pastry edge, pleating as necessary.

Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

In a small bowl, whisk egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven. Bake 35 to 40 minutes or until edges are golden brown. Sprinkle with dill weed. Serve warm or at room temperature.

Zucchini Galette -- The Tamara Blog

Zucchini Galette -- The Tamara Blog

Floral Zucchini Galette -- The Tamara Blog

√

Floral Zucchini Galette -- The Tamara Blog

I’ve even added carrots to the galette (and baked in a pie plate when I took it to travel), to add some more color. Click here for a printable version of the recipe.

Floral Zucchini Galette -- The Tamara Blog

I’m pretty happy I have this baby! Enjoy.

Zucchini tart -- The Tamara Blog

 

20140710_193103

The Best Blueberry Pie Ever

I have a super cute 2-year-old nephew who absolutely is obsessed with blueberries. (Or as he pronounces them, bloo-bewwies.) He would, and has, eaten them for breakfast, lunch and dinner. So this summer, when we were all visiting my family in berry-land, I thought it might be fun to take Mr. Super Cute to the local berry picking patch for a treat.

20140710_113514

We arrived and he started going to town on the bushes, shoveling ripe as well as unripe blueberries in his mouth by the handful. It was a proverbial kid-in-a-candy-store afternoon.

20140710_114953

After about 30 minutes of picking, we had as much as we could carry, and headed back to the house to see our haul. Nearly every year I make jam while in the San Juan Islands berry-country, but this year I wanted to do something different. I hadn’t had pie in a long time, so Blueberry Pie it was!

20140710_120322

I must say, this pie turned out to be one of the best desserts I’ve ever made. The crust so tender and flaky, and the filling… divine. Probably because of the pickers! We had the pie for dessert that night, unfortunately for Nephew, it was after he had gone to bed.

The next day, Sister, Nephew and I were driving home, so Mom had us take the remaining pie with us. “Car Pie,” we named it. Mom packed up the pie in a bag, adding utensils and bowls, so whenever we wanted it, the Car Pie would be ready.

20140711_122734

We headed south and stopped in Seattle for a little detour on the big Ferris wheel there on the pier.

20140711_113340Gorgeous day, great view and a fun adventure.

20140711_115327

P1070443

20140711_115125

Before we got back in the car, Sister and I decided that we needed drinks to accompany our tasty treat. We kept telling Nephew that we were going to have Car Pie in a few minutes. He had no idea what that was, but we assured him it would be wonderful.

Sister, holding Nephew, approached the nearest restaurant… a crab-shack sort of take-out spot. We walked up, the guy behind the counter asked, “What can I get you?” Nephew declared, “Car Pie Please!”

20140711_123015

We about wet our pants as we laughed and told the counter-guy we wanted iced teas and milk. Still laughing, we went back to the car and served up the pie.

P1070477

20140711_123207

20140711_123624

Nephew was very serious as he experienced his first taste of Car Pie, and in the end it was a huge hit. Even now, after nearly every meal, he still asks for Car Pie. I’m a happy Auntie! Click here for the Car Pie, I mean, Blueberry Pie Recipe.

20140710_154423

To make the flowered crust, I used these cutters:

20140710_160425

20140710_173116

20140710_211640

Click here for my Blueberry Pie Recipe. Update: You can always use frozen blueberries in this pie. Same measurements, just pop in frozen for fresh.

The Best Blueberry Pie, the Tamara Blog

Happy end of summer! It’s been a wonderful one!

20140709_094425