Yellow Squash Tart

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Once the summer produce starts hitting the markets I struggle to come up with creative ways to use it. Oftentimes I want to just showcase the flavors with straightforward presentations: a simple blanch and saute or a quick toss in vinaigrette. Other days I crave something more. Like last week when I took a few of the new market arrivals to create a dinner tart that was hearty and filling without weighing us down. I love how beautiful summer tarts turn out--I feel like I should be hosting garden parties for ladies who lunch when I pull them out of the oven. Instead the husband and I chowed down on this one on the couch while catching up on Game of Thrones. Classy.

Yellow Squash Tart
4 servings
1 recipe flaky butter crust
3/4 c. chopped garlic scapes (or chopped green onions)
2 zucchini, sliced into rounds about 1/4" thick
2 eggs
1 c. heavy cream
1 1/2 TB fresh lemon thyme, chopped
1/2 t. salt
1/4 t. pepper
4 oz. crumbled goat cheese

Preheat the oven to 350 degrees.
Heat a skillet with a little olive oil over medium high heat. Add the chopped garlic scapes and saute until slightly tender, about 3-4 minutes. Remove from heat and drain the oil.
Place the prepared tart dough into a 9" tart pan and trim any extra hanging over the edges. Spread the sauteed garlic scapes on the bottom of the crust. Layer the yellow squash slices evenly on top of the scapes until you have filled the tart shell.
In a small bowl beat together the eggs, heavy cream, thyme, salt and pepper. Pour this mixture over top of the squash in the tart shell so it fills in all the gaps in between. Next sprinkle the goat cheese all over the top of the tart.
Place the tart into the oven. Bake until the edges of the crust turn just barely brown and the tart filling has barely set, about 35-40 minutes. Remove from the oven and allow to sit for about 10 minutes before slicing and serving.