This savoury Herbed Patty Pan Squash Tomato Tart was made almost by chance. The secret ingredients from my partner Shobha Keshwani for the Facebook group Shhhhh Cooking Secretly Challenge for the August ‘baked dish’ theme were flour and pumpkin or squash and I had planned to bake pumpkin muffins with chocolate chips. Pumpkins were not available at the store, not even pumpkin puree and I was getting a little anxious as to whether I would be able to make the dish on time and post the picture so that the other members in the group could try to guess the ingredients. The week’s box from the farm Lakshmi gets her CSA produce from, luckily included yellow patty pan squash and grape tomatoes as well as basil. I had been wanting to try my hand at a healthy tart crust, the pumpkin muffin plan was shelved and the cheesy herby squash tart plan came into focus instead.
Shoba Keshwani blogs at Shobha’s Food Mazaa, where you will find more than a 1000 Indian as well as international recipes from Indonesian, Continental and other cuisines. The 2 secret ingredients I listed for Shoba were Cheese and Rosemary, and she made this gorgeous Pull Apart Pizza Monkey Bread. Do check out the recipe with the step by step pictures for easy guidance.
Back then to the Herbed Patty Pan Squash Tomato Tart. It was pretty easy to make and though its actually the firs time I was making a tart crust from scratch, it was not difficult and was healthy as well as tasty. At one point I thought the crust wouldn’t come out well as I couldn’t shape the folds nicely on top. After it was baked though, it turned out to be flaky and buttery and everything a good crust should be.
I followed the recipe for Summer Squash Tart with Roasted Tomatoes from the ‘This Gal Cooks’ Blog, with a few deviations including mixing the dough by hand instead of in a stand mixer, and some changes in ingredients. I added oats to the whole wheat and all purpose flours of the original recipe for an even healthier crust and added basil and green capsicum (sweet peppers) to the filling. I like herbs in my recipes!
You will love this savoury wholewheat herbed Patty Pan Squash Tomato Tart when you try it out. The flavours of the tomatoes and the squash, the basil and the mozzarella cheese gave the tart a summery, fresh taste, making it oh, so delicious! I’m going to be baking tarts quite often now that I am no longer terrified of making the crust!
Kitchen Tips for making the savoury Tart crust:
- The butter should be really cold when you mix it into the flour.
- Use ice cold water for mixing the dough and only as much water as is needed to make a firm but supple dough.
- Refrigerate the dough after it is made, as in the instructions below.
You might like to see these other recipes on this blog:
Julia Child’s Zucchini Au Gratin