Thursday, August 25, 2011
Potato and squash tart
When I was a kid, summer dinners usually consisted of a) fresh tomato slices and b) fresh corn on the cob. Maybe c) salad. There wasn't a lot of meat involved, and 98% of it came from the garden.
Last night I served this potato and squash tart with a tomato salad (fresh cherry tomatoes, olive oil, feta), fresh corn on the cob, and some fresh champagne grapes.
It was just about the most perfect summer meal ever.
1 square of puff pastry, thawed
1 potato, sliced thin
1 yellow squash, sliced thin
saffron, if you have it (if not, don't worry about it)
Boil the potato slices for a few minutes, but not until they're all the way done. Just halfway done. Drain.
Lay the puff pastry on a greased baking sheet, prick it all over with a fork, and layer the potato and squash slices in rows. Sprinkle with salt, and saffron if you have it. Bake at 350 until the edges are puffy and browned.
Sprinkle with chopped fresh basil and serve.