Summer Squash Lattice Tart

Name: Summer Squash Lattice Tart
Yield: Makes one 14-by-4-inch tart
Ingredients: All-purpose flour, for dusting; 1/2 recipe Pâte Brisée (page 322; omit sugar); 2 medium green zucchini (about 10 ounces); 2 medium yellow squash (about 10 ounces); Coarse salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil, plus more for brushing; 2 large leeks (about 12 ounces), white part only, washed well and cut into 1/3-inch dice; 1/2 cup grated Gruyère cheese; 1 large whole egg plus 1 large egg yolk; 1/4 cup heavy cream

January 24, 2012

The lattice top is taken to a new level with this yellow-and-green basket-weave design made from strips of summer squashes. The tart offers as good a reason as any to head to a farmers’ market—or, if you’re lucky, your own garden—for zucchini and yellow squash. Use a mandoline or other adjustable-blade slicer to slice the squashes lengthwise.

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