Zucchini & Squash Tart

Bismillahir Rahmanir Raheem

It's no secret, vegetables and I just don't get along. The funny thing is, I come from a part of the world that is famous for its vegetarian cooking, and yet, I'm not a big veggie eater. I know all the benefits and I've really tried hard to incorporate them into my diet, but I gotta be honest, it hasn't been going too well. I usually just toss some in to a pasta with a rich sauce or under a layer of cheese on a pizza. But this time I wanted something light and simple.

 

Maybe its the long, hot days or the produce was especially fresh the day I hit the stores, but this tart ended up tasting like a slice of summer on a plate. It was bright and earthy, light yet satisfying all in one bite. It was exactly what I was craving.

Oh, and just for good measure, I threw in some sliced soy sausage, cuz I'm new-age like that. And also because I needed to use up the last bit I had left in the fridge. The variations on this tart are endless but what I found to be the most important factor was using good produce, a thin crust and herbs.

Zucchini and Squash Tart

1/2 recipe pizza dough
1 small yellow squash
1 medium zucchini
1 medium tomato
2 tablespoons softened cream cheese (or goat cheese, if you're feeling fancy)
2 teaspoons dried thyme
1/2 teaspoon dried rosemary
1/4 cup mozzarella cheese  (optional)
sliced soy sausage (optional)
salt to taste

1. Preheat oven to 400F. Roll out dough to about 1/4" thick and so it fits your baking pan.

2. Spread cream cheese over your dough and top with squash, zucchini, tomato and sausage. Sprinkle herbs and salt over top. Add cheese if you like and bake until bubbly and crust is golden.