This simple summer squash tart is made with phylo dough sheets topped with fresh squash slices, kalamata olives and feta cheese.
- 4 summer squash (about 6 inches long)
- 2 clove garlic, peeled and minced
- 2 tablespoon very good, extra virgin olive oil
- salt and pepper
- 1 cup loosely packed mixed herbs (parsley, chervil, thyme, oregano etc)
- enough phyllo dough to make 8 layers (adjust the sheet count to your pan size)
- 4 tablespoon unsalted butter, melted
- kalamata olives, to taste
- 4 ounce crumbled feta cheese
Preheat oven to 375 degrees F.
Mix the herbs and garlic together with the oil and enough salt and pepper to make you happy.
Unfold the phyllo dough; cover the dough with a very lightly damp paper towel.
Brush a quarter sheet sized baking pan with some of the melted butter. Press as many sheets as necessary to cover the bottoms and rims of an entire baking sheet. It is fine to overlap in the center. Lightly brush the dough with more butter.
Repeat, repeat. Including the butter between each layer. Until you have 8 complete layers. Which means my sheets and my size pan required 32 sheets of phyllo. Do you get my meaning?
Spread the herb and olive oil mixture over the bottom of the phyllo lined pan. Layer the zucchini, in multiple layers, taking care to overlap each layer in an attractive manner. If you are using more than one kind or color (as I did) put your artists cap on and MAKE IT PRETTY!
Top the tart with the olives and crumbled feta.
Bake until well browned on the edges; about 30 minutes. Let the tart cool slightly before slicing. Garnish with more fresh herbs and a big drizzle of olive oil. Serve warm, or very soon after. This tart does not keep, well so keep eating until it is finished.