The best recipes are the adaptable ones that can change with the seasons. This simple tart calls for nutty yellow squash and lots of herbed cheese. But if it’s not squash season? You can substitute the veg with onions, tomatoes, red potatoes, or even thinly sliced beets. It’s totally up to you!Print
Bookmark this recipe for the times you’re in the mood for a light yet satisfying breakfast. It starts with a classic crust recipe and can be customized to your tastes or seasonality (we love it with asparagus, sliced potatoes, or even sweet summer tomatoes). What’s more, it’s easy to adapt for vegan. Just use vegan butter, vegan Parmesan cheese, and a vegan cream cheese spread in place of the dairy.
- 2 sticks salted butter, chilled and cut into small cubes
- 2 cups flour, plus more for kneading
- 1/2 cup Romano cheese, grated
- 1 tablespoon thyme, finely minced
- 1/3 cup ice water, plus extra if working in a dry environment
- 2–3 small yellow summer squashes, sliced into 1/4-inch disks
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup herbed goat cheese
- Cut butter into cubes and store in the fridge while preparing the other ingredients.
- Fill a small bowl with water and add a few ice cubes to create ice water.
- In a large mixing bowl, combine flour, grated Romano cheese, and minced thyme.
- Remove the butter from the fridge and place cubes in the mixing bowl. Use a fork, a pastry blender, or your fingers to roughly blend the dough until the pieces of butter are roughly pea-sized.
- Add 1/3 cup of ice water to the flour and mix well. If it’s still dry and crumbly, add extra ice water in tablespoon increments until you have a workable dough that’s tacky but not too thin.
- Dust a clean surface with flour and transfer the dough onto the flour. Carefully knead the dough and shape it into a disk. Cover with plastic wrap and transfer to the fridge. Let it chill for at least one hour.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or silicone baking mat.
- Add sliced squash to a small bowl and cover with olive oil, salt, and pepper. Toss until coated.
- When dough is chilled, roll it out on a flour-prepared surface until it’s about 1/4-inch thick. Transfer the dough to the parchment lined baking sheet.
- Spread the herbed goat cheese in the center of the dough, leaving at least an inch diameter of dough around the edges.
- Arrange the squash in a circular pattern. Use the empty edge of the dough to fold over and partially cover the edges of squash.
- Bake for 30-45 minutes until the crust is golden brown. Remove from oven, slice, and share!