Summer Squash Tart with Goat Cheese & Pesto

Tarts are one of my favorite ways to celebrate summer produce. Sure, they can be complicated and fancy, but they can also be freeform and rustic and quite simple to put together. The best tarts require few ingredients: just enough to make a simple-but-flaky foundation that is delicate yet sturdy enough to stand up to the season’s most prized produce. This zucchini tart is just that—a delightful summer treat that starts with a hearty whole grain base and pesto-drenched goat cheese topped with layers of zucchini.

This is a wonderfully simple crust. It comes together right in the food processor and is super pliable and simple to roll out. but the best part? It’s made healthier with three key ingredients: whole grain flour, roasted sunflower seeds and olive oil. Whole wheat flour can be tricky (but not impossible) in baking, especially when it comes to cakes, breads and anything that requires more air and leavening. Crusts, however, don’t need air. And whole wheat flour has a higher protein and fiber content than all-purpose and adds texture and nuttiness to the crust. Instead of the traditional all-butter crust that most tarts embrace, I sub in a hefty glug of olive oil for half the butter and toss in some roasted sunflower seeds, both rich in heart-healthy fats. There’s still a bit of butter, but a little goes a long way.

And because zucchini plays well with goat cheese and fresh herbs, I take a few dollops of prepared pesto and mix it right into some softened goat cheese, spreading this bright, basil-loaded boost of flavor right on top of the crust. And finally, lots and lots of thinly sliced zucchini gets layered in concentric circles over the goat cheese. Once baked, you’ve got this perfect (and gorgeous) combination of textures and flavors. Serve with fat slices of heirloom tomatoes or a peppery arugula salad for an elegant summer meal that’s good hot or cold and in the morning or at night.

Ingredients:

Sunflower Seed Crust
1 ½ cups whole wheat flour
3 tablespoons roasted sunflower seeds
½ teaspoon kosher salt
4 tablespoons cold butter, cut into ½-inch cubes
3 tablespoons extra virgin olive oil
3 tablespoons ice water

Tart
11/2 pounds summer zucchini (green or yellow), unpeeled and sliced ⅛-inch-thick
1 tablespoons olive oil
4 ounces goat cheese (at room temperature)
2 tablespoons prepared pesto
2 tablespoons roasted sunflower seeds
Additional basil, to garnish

Directions:

To prepare crust, place flour, 3 tablespoons sunflower seeds and ½ teaspoon salt in the bowl of a food processor; pulse 10-12 times. Add butter, pulse 10 times. With processor running, pour the olive oil and ice water through food chute; process until the dough comes together into a ball. Turn dough out onto a floured surface, knead lightly and form into a disc. Wrap in plastic wrap; chill 30 minutes.

To make tart, place the squash in a colander set in the sink or over a plate. Toss squash with 1 teaspoon salt and set aside 30 minutes. Spread the squash over paper towels or a clean dish towel; roll up and squeeze to dry. Place squash in a bowl and toss with 1 tablespoon olive oil.

Preheat oven to 400°. Roll dough onto a floured surface into an 11 or 12-inch circle. Place on a sheet pan lined with parchment paper. Bake at 400° for 10 minutes.

Combine goat cheese and pesto in a small bowl. While crust is hot, carefully spread goat cheese mixture over crust, leaving a 1/2 -inch border.

Layer the squash slices in overlapping circles over the cheese, starting at the edge of the crust. Continue overlapping the circles until the tart is covered. Sprinkle with 2 tablespoons sunflower seeds.

Bake at 400° for 35 to 40 minutes or until the dough is golden brown. Sprinkle with additional basil.  Serves 6-8.

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.