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Summer Squash Tart with Pattypan and Tomatoes
by
Julie Murkerson
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,%20sliced%20thin%201%20C%20cherry%20tomatoes%20(can%20be%20a%20combo%20of%20regular%20and%20heirloom)%20quartered%202%20medium%20cloves%20of%20garlic,%20smashed%20and%20chopped%201%20tbsp%20olive%20oil%20kosher%20salt%20and%20freshly%20ground%20pepper%20%C2%BC%20C%20freshly%20grated%20parmesan%20cheese%201%20egg,%20beaten%201%20tsp%20water%20%20%20Instructions%20Make%20the%20crust:%3C/p%3E%3Cp%3EIn%20the%20bowl%20of%20a%20stand%20mixer,%20mix%20together%20the%20flours%20and%20salt.%20Add%20the%20cold%20butter%20and%20using%20the%20flat%20attachment,%20beat%20on%20medium%20low%20speed%20until%20the%20mixture%20resembles%20course%20crumbs%20and%20the%20butter%20pieces%20are%20no%20larger%20than%20pea%20size.%20Add%20the%20egg%20yolk%20and%20beat%20until%20the%20mixture%20just%20comes%20together.%20Sprinkle%20with%20ice%20water%20and%20mix%20with%20your%20hands%20until%20you%20can%20form%20the%20dough%20into%20a%20ball.%20Form%20into%20a%20ball%20and%20wrap%20in%20plastic%20wrap.%20Refrigerate%20for%20at%20least%20one%20hour.%20You%20may%20refrigerate%20for%20up%20to%202%20days%20or%20freeze%20for%20up%20to%202%20weeks.*%20Once%20chilled,%20sprinkle%20a%20countertop%20and%20the%20dough%20ball%20with%20a%20little%20flour.%20Using%20a%20rolling%20pin,%20start%20at%20the%20center%20of%20the%20dough%20ball%20and%20using%20light%20pressure,%20roll%20outward,%20rotating%20the%20dough%20ball%20as%20needed.%20Roll%20until%20approximately%2012%20inches%20in%20diameter.%20Assemble%20the%20tart:%3C/p%3E%3Cp%3EPreheat%20oven%20to%20450.%20Line%20a%20large%20baking%20sheet%20with%20parchment%20paper.%20Transfer%20prepared%20dough%20to%20the%20baking%20sheet.%20Sprinkle%20with%20mozzarella%20cheese,%20leaving%20a%202%20inch%20border%20of%20dough%20uncovered.%20Place%20the%20pattypan%20on%20tart,%20leaving%20a%202%20inch%20border%20of%20dough%20uncovered.%20Top%20with%20the%20tomatoes%20and%20then%20sprinkle%20with%20chopped%20garlic.%20Drizzle%20with%20olive%20oil.%20Sprinkle%20with%20parmesan%20cheese.%20Fold%20the%20edge%20of%20the%20dough%20inward,%20pleating%20as%20needed.%20Whisk%20the%20egg%20and%20water%20together%20and%20then%20brush%20the%20outer%20dough%20with%20the%20egg%20mixture.%20Bake%20at%20450%20for%2020%20-%2030%20minutes%20or%20until%20the%20crust%20is%20golden%20and%20the%20squash%20is%20tender.%20Cool%20for%2010-15%20minutes%20and%20then%20slice%20into%208%20slices.%20Serve%20alone%20or%20with%20salads.%20%20%20Notes%20If%20refrigerating%20the%20pie%20crust%20for%20multiple%20hours,%20allow%20to%20sit%20at%20room%20temperature%20for%2020%20minutes%20before%20rolling%20out.%3C/p%3E%3Cp%3ECrust%20adapted%20from%20Mark%20Bittman.%20(instructions%20for%20making%20the%20summer%20squash%20tart%20crust%20with%20a%20food%20processor%20are%20available%20at%20the%20link%20provided).%3C/p%3E){kind=link}