Inspire Your Dinner. Don't Just Cook It.

How do you choose what to make for dinner? How do you know what recipe will hit that spot? That preverbal spot when hunger is no longer on your mind, but the mere mention of food doesn't make you uuuggghhhhh... How do you make that choice?

Personally, I look for that source of inspiration. I look for that little something, whether it be that delicious-looking fruit or even, a picture on a blog? Personally, being back at home is my biggest inspiration. There's nothing like going down an aisle of good produce in your local grocery store or farmer's market. Vendor after vendor of people excited about their food, exuding pride when talking about their avocado tree or home-grown squash. It's this exact good-produce-mindset that sparked the entire Berkeley food movement. And it is this mindset that inspired my Summer Squash and Tomato Tart. I did not realize that my desire to find good produce in New York was a small longing for home until later. Nonetheless it was that desire that followed me to Chappaqua, New York where I stayed with my friend Maeve's family and made this tart as a thank you. To the Aplin family: Thank You!

Summer Squash and Tomato Tart

Ingredients:

1. 2 tablespoons extra-virgin olive oil
2. 1 pound small yellow squash, sliced 1/4 inch thick
3. 1 large onion, halved and thinly sliced
4. Salt and freshly ground white pepper
5. 2 tablespoons prepared pesto
6. 5 ounces fresh goat cheese, softened
7. All-purpose flour, for dusting
8. 14 ounces puff pastry, chilled
9. 1 plum tomato, very thinly sliced
10. 1 large egg beaten with 2 tablespoons water
11. 10 small pitted green olives, coarsely chopped

1. 
   
2. -Preheat the oven to 425° and line a baking sheet with parchment paper.
3. -In a large skillet, heat the olive oil. Add the squash and onion and season with salt and white pepper. Cover the skillet and cook over medium-high heat, stirring occasionally, until the squash and onion are lightly browned, about 5 minutes. Remove the skillet from the heat and let it stand, covered, for 5 minutes. Transfer the vegetables to a strainer and press them lightly with a spatula. (This gets some of the extra juice out)
4. -Meanwhile, in a small bowl, mix the pesto with the goat cheese.
5. -Then, put flour on a table and roll out the puff pastry to a 13-inch square; trim the square to 12 inches. Prick the pastry all over with a fork and invert it onto the parchment-lined baking sheet. (Pricking the pastry allows the dough to breathe and cook evenly)
6. -Spread the goat cheese all over the pastry, leaving about a 1-inch border all around. Top with the squash mixture. Arrange the tomato slices on the tart and sprinkle with salt and white pepper. Fold up the sides, pressing the corners together. Trim any excess pastry at the corners. Brush the pastry with the egg wash (1 large egg and 2 tbsp water. Whisk them together with a fork to make the egg wash).
7. 
8. -Bake in the lower third of the oven for about 45 minutes, until the edges are golden and the bottom is completely cooked through. Sprinkle with the olives, cut into squares and VOILA.
9. This recipe is especially great because of the melange of pesto goat cheese, roasted vegetables, and crispy philo dough crust. The tart was enjoyed as it should be:outside underneath the beautiful sunshine lounging with friends... and I wouldn't have it any other way. So remember, all of my summer loving friends, enjoy that summer shine and all the delicious food it produces. Live Well. Eat Well.