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    Home » Easy Bakes » Wholewheat Herbed Patty Pan Squash Tomato Tart

    Wholewheat Herbed Patty Pan Squash Tomato Tart

    Published: Sep 2, 2017 Modified: Apr 6, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    Simple savoury herbed Patty Pan Squash Tomato Tart with a healthy whole wheat and oats crust. Easy even if you are making tart crust for the first time.

    Jump to Recipe Print Recipe

    This savoury wholewheat 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.

    Whole wheat herbed patty pan squash tomato tart, sliced into wedged, with bright red cherry tomatoes and green basil leaves on top

     

    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 herbed Patty pan squash tomato 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 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:

    1. The butter should be really cold when you mix it into the flour.
    2. Use ice cold water for mixing the dough and only as much water as is needed to make a firm but supple dough.
    3. Refrigerate the dough after it is made, as in the instructions below.

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    Simple savoury herbed Patty Pan Squash Tomato Tart with a healthy whole wheat and oats crust. Easy even if you are making tart crust for the first time.

    Herbed Patty Pan Squash Tomato Tart with a Healthy Crust

    Sujata Shukla
    Simple, savoury, herbed Patty Pan Squash Tomato Tart with a healthy whole wheat and oats crust. Easy even if you are making tart crust for the first time.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 1 hr 50 mins
    Course Main Dish
    Cuisine American, continental
    Servings 8 slices

    Ingredients
      

    Healthy whole wheat and oats Tart crust

    • ¼ cup quick cooking oats
    • ½ cup whole wheat flour
    • ½ cup all purpose flour
    • ½ teaspoon salt
    • 10 tablespoons cold unsalted butter (cut into cubes and kept in the fridge)
    • 1 egg yolk
    • 3 tablespoons Ice water

    Herbed Patty Pan Squash Tomato Filling

    • ½ cup Mozzarella Cheese (grated)
    • 1 cup patty pan squash (thinly sliced into strips or rounds)
    • 1 cup cherry or grape tomato (cut into quarters)
    • ½ cup capsicum (diced)
    • 1 tablespoon garlic (minced)
    • 1 tablespoon olive oil
    • ½ teaspoon freshly ground pepper
    • ½ teaspoon salt (or to taste)
    • 2 tablespoons Parmesan cheese (grated) - optional
    • 2 tablespoons basil leaves shredded

    Egg Wash

    • 1 egg
    • 1 teaspoon water

    Instructions
     

    To make the Savoury Tart Crust

    • Cut cold butter into cubes and refrigerate till you need to mix it into the flour. Sieve the 2 flours and salt into a mixing bowl, add the oats and whisk it in. Remove the cold butter cubes from the fridge and cut them(or beat with the flat blade of the stand mixie) into the flour till little coarse small crumbs of floury butter are formed. If making the dough by hand, squeeze the butter with your fingers to help it mix with the flour till coarse crumbs are formed.
    • Add the egg yolk and mix it into the crumbs of flour and butter, so that the mixture starts coming together. If using a processor or mixie, transfer the mixture to a mixing bowl and then proceed as below.
    • Add ice water, a teaspoon or less at a time and mix till you are able to shape the dough into a ball. Wrap the dough in cling wrap and keep in the fridge for at least 1 hour. I kept mine for 2 hours, but you could do even chill it overnight if you are making the dough a day ahead.
    • When you are ready to make the tart: Remove the chilled dough from the fridge and place on a flat clean surface or mat on which you have sprinkled a little flour. Roll the dough into a circle, starting at the centre, till it is about 10 inches in diameter and is of even thickness throughout.

    To make the Herbed Patty Pan Squash Tomato Tart

    • While the dough is chilling in the fridge, prepare the filling. Slice the patty pan squash into thin long strips or thin circles. Don't peel the rind of the squash away, it contains most of the nutrients. Dice the green pepper (capsicum) and quarter the cherry tomatoes. If using regular tomatoes, cut them into chunks and use firm but ripe tomatoes which are not very juicy, so that the filling does not make the tart soggy. Wash and pat dry the basil leaves and shred them into strips. Grate the mozzarella cheese and the parmesan (if using)
      Patty pan squash tart_slice the squash
    • Pre heat the oven to 230 C (450 F) Transfer the rolled out dough to a baking sheet lined with parchment paper.
    • Cover the dough with a layer of grated mozzarella cheese, leaving a border of about 2 inches all around. Mix the squash, capsicum and tomatoes with a little salt and pepper (to taste) in a bowl. Cover the cheese with the squash, capsicum and cherry tomato slices, keeping the margin of 2" free. Sprinkle minced garlic and then with olive oil. Sprinkle the grated parmesan if using, and half the basil. (reserve half the basil to garnish the tart after it has baked).
    • Fold the dough (the 2 inches you had left all around) over the tart from all sides. Beat the egg and teaspoon of water to make an egg wash. Brush the egg wash thinly all over the dough including the sides and the top, without letting the egg drip from the sides.
    • Place the tart in the oven and bake for 20-30 minutes till the squash is tender and cooked, and the crust is golden. Cool the tart for 10 minutes after removing from the oven, add the reserved basil and then slice for serving.
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Batter Up With Sujata says

      October 10, 2017 at 11:10 pm

      Tart looks awesome. Never tried. Bookmarking it. Thanks for the delicious and healthy recipe.

    2. Mayuri Patel says

      September 18, 2017 at 10:32 pm

      The tart looks so nice. I'd seen these veggies in Montreal and had no idea what to do with them. They look so so cute. Now I know how to use them 🙂

      • Sujata Shukla says

        September 27, 2017 at 7:08 pm

        Thank you Mayuri! The stalls in the farmers market in New York city had many of these pretty squash and one of the stall owners suggested baking them in a tart as they do not have as much water content as zucchini and bake well.

    3. Sujitha says

      September 09, 2017 at 9:42 am

      Well explained and tart looks very tasty

      • Sujata Shukla says

        September 09, 2017 at 6:16 pm

        Thank you Sujitha! It was a tasty tart!

    4. theyellowdaal says

      September 08, 2017 at 9:51 am

      A lovely tart. And very well explained. Lovely share.

      • Sujata Shukla says

        September 08, 2017 at 5:32 pm

        Thank you so much, Avin!

    5. kritisinghal2403 says

      September 07, 2017 at 12:45 pm

      Grand share and delicious recipe! 🙂

      • Sujata Shukla says

        September 07, 2017 at 4:57 pm

        Thank you!

    6. Prathima says

      September 04, 2017 at 11:27 pm

      Very tempting in fact treat to eyes...

      • Sujata Shukla says

        September 05, 2017 at 6:17 am

        Thank you so much!

    7. Prathima says

      September 04, 2017 at 11:19 pm

      Vowwww droll worthy healthy pizza looks tempting..awesome click

      • Sujata Shukla says

        September 04, 2017 at 11:21 pm

        Thank you Prathima!

    8. The Girl Next Door says

      September 04, 2017 at 5:53 pm

      Oh my God! This looks so yummy! 🙂

      • Sujata Shukla says

        September 04, 2017 at 10:15 pm

        Thank you!

    9. Shobha Keshwani says

      September 02, 2017 at 5:50 am

      Tart looks so beautiful and inviting. We used to get this squash in Brazil. They really have a cute shape.

      • Sujata Shukla says

        September 02, 2017 at 7:24 am

        Yes Shobha! Such a pleasure to cook with these pretty squash.

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