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Sunday, September 6, 2009

Summer Squash Lattice Tart

The other day it came to my mind, out of the blue, that there was an American author that I loved to read when I was in elementary school in Brazil. I had a hard time remembering what was the book and the author, but then I remembered! It was Laura Ingalls Wilder: I was fascinated by the way she described their life, the details, and specially... the foods they cooked!  

Summer squash lattice tart
(Recipe adapted from Martha Stewart Living, March 2001)
4 Servings
All-purpose flour, for dusting Dough for one 9-inch pie crust
2 medium green zucchini
2 medium yellow squash
2 tablespoons unsalted butter
2 large leeks, white parts only, cut into 1/3-inch dice
Coarse salt and ground pepper
1/2 cup grated Gruyere cheese (1 ounce)
2 large whole eggs
2 tablespoons sour cream
2 tablespoons chicken broth or milk
Olive oil spray
Preheat oven to 375 degrees. Have ready a 9-inch round tart form with a removable bottom. On a lightly floured surface, roll out the dough. Fit the dough into the mold, and trim the sides flush with the top of the mold.
Using a mandoline or vegetable peeler, very thinly slice 1/2 green zucchini and 1/2 yellow squash lengthwise. Place slices in a colander in a single layer, and sprinkle lightly with salt. Place colander in a bowl, and set aside to drain for 30 minutes.
Cut the remaining zucchini and squash into 1/3-inch dice. In a large skillet, melt butter over high heat. Add leeks and diced squash, and season with salt and pepper. Cook until golden brown but still firm, about 8 minutes. Evenly distribute cooked vegetables in the crust. Sprinkle Gruyere on top.
In a medium bowl, whisk together egg, sour cream, chicken broth or milk and season with salt and pepper. Pour the egg mixture over the vegetables and cheese.
Place salted squash slices between double layers of paper towels. Gently press down to remove as much liquid as possible. Alternating squash colors, weave a lattice pattern over the top of the filling, covering entire surface. Trim or tuck in ends to fit.
Spray the lattice with olive oil spray. Bake until the custard is set, 30 to 40 minutes. Remove from oven, and place on a wire rack to cool slightly before serving.

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