It’s summer squash season, so I’ve got zucchini and yellow squash coming out of my ears. My husband asked if there was any new way we could eat the squash (so demanding haha). I knew from making my caramelized zucchini and onion pasta that caramelizing is a tasty way to use up a lot of squash, and I’d been to a dinner party where there was a gorgeous tart made of butternut squash and onions placed in concentric circles. I figured I could do a similar tart with the the zucchini, yellow squash, and sweet potato I had on hand, but with a layer of caramelized squash for added flavor. It turned out just as pretty and even tastier than I’d hoped – definitely one to file away for when I need to contribute something to a party!

Guessipe

• 4 TBSP olive oil
• 1 large red onion, thinly sliced
• 2 zucchini, thinly sliced
• 2 yellow squash, thinly sliced
• 8 cloves garlic, thinly sliced
• 1 tsp sugar
• 1 tsp salt
• 1 pie crust (9-inch)
• 2 TBSP pesto
• 1/2 tsp cayenne
• 1/2 cup gouda, shredded
• 1 small sweet potato, cut in half lengthwise then thinly sliced crosswise
• 1 zucchini, cut in half lengthwise then thinly sliced crosswise
• 1 yellow squash, cut in half lengthwise then thinly sliced crosswise
• 1 tsp oregano
• salt to taste
• 2 TBSP butter
• 1 tsp thyme

Heat 2 TBSP of the olive oil over medium heat. Add the red onion, zucchini, and yellow squash. Cook, stirring occasionally, until the vegetables soften (about 10 minutes). Add the garlic, sugar, and salt. Continue to cook, stirring occasionally, until caramelized (about 30 more minutes).

Gently press the pie crust into a 9-inch springform pan. Brush the pesto evenly over the bottom of the pie crust, then sprinkle with cayenne.

Stir the gouda into the caramelized squash. Layer the mixture evenly into the pie crust.

Arrange the sweet potato, zucchini, and yellow squash on top of the caramelized squash in concentric circles, round edges up. Drizzle with the remaining 2 TBSP olive oil. Sprinkle with oregano and salt. Bake at 350 degrees F until crust is golden and vegetables are tender (about 1 hour 15 minutes).

Melt the butter and thyme together. Brush over the tart. Enjoy the oohs when you present this beautiful dish followed by the aahs when people bite into its deliciousness!