Tarte Aux Courgettes -- Zucchini, Summer Squash, and Olive Tart

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375ºF.
  • Brush a rimmed baking sheet with butter.
  • Slice the zucchini and summer squash.
  • Mix the herbs, garlic and 3 tablespoons of oil together.
  • Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.
  • Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.
  • Press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter.
  • Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.
  • Bake for 25 minutes, or until the edges have just begun to turn brown.
  • To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve.
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