This was one of the first recipes that I came across for summer squash. I was sold on it because it used parsley, another CSA item I have too much of, and filo dough, which I’ve been meaning to use. I also was having a friend over to hangout in the backyard and thought it would be a good snack for us. It was. All the different flavors balanced it out nicely. The original was from Martha Stewart but I made some alterations.
Summer Squash Tart
3 tablespoons chopped parsley
3 tablespoons chopped basil
1 clove of garlic minced
3 tablespoons olive oil
4-6 small summer squash cut into 1/8″ thick slices
6 sheets of filo dough, thawed
3 tablespoons butter melted
Grated parmesan cheese
1/2 cup Kalamata olives, chopped
Preheat oven to 375 degrees. Stir together herbs, garlic, and olive oil, season with salt and pepper.
Lightly coat squash with olive oil in a separate bowl, season with salt and pepper.
Unfold dough; cover each sheet with a clean, slightly damp kitchen towel. Brush a rimmed baking sheet with butter. Press 1 sheet of dough into baking sheet. Lightly brush dough with butter. Repeat, layering remaining 5 sheets dough and brushing each with butter.
Spread herb mixture over dough, sprinkle with parmesan cheese. Spread zucchini and squash on top, sprinkle with parmesan cheese and top with olives.
Bake until edges are browned, 25 to 30 minutes. Let cool slightly before serving.