Zucchini, Summer Squash, and Tomato Tart | #ProgressiveEats

Name: Zucchini, Summer Squash, and Tomato Tart | #ProgressiveEats
Yield: 6
Ingredients: 2 1/2 cups (10 ounces or 300 grams) einkorn flour (or standard all-purpose flour); 1 teaspoon sugar; 2 teaspoons kosher salt (or 1 teaspoon sea salt); 1 cup butter (2 sticks); 1 tablespoon vinegar; 1/4 - 1/3 cup ice water; 2 tablespoons extra-virgin olive oil, divided; 1 medium shallot, minced; 4 green onions, thinly sliced; 1 teaspoon minced garlic (or Gourmet Gardens garlic paste); 8 ounces mozzarella cheese; 2 medium zucchini squash; 1 yellow summer squash; 2 ears corn; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon dried thyme; basil; mint

Zucchini, Summer Squash, and Tomato Tart | #ProgressiveEats was pinched from <a href="https://thewimpyvegetarian.com/2016/06/zucchini-summer-squash-tomato-tart-progressiveeats/" target="_blank" rel="noopener">thewimpyvegetarian.com.</a>

"This dish can be made ahead up to the day before serving, and reheated...."

INGREDIENTS

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2 1/2 cups (10 ounces or 300 grams) einkorn flour (or standard all-purpose flour)

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1 teaspoon sugar

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2 teaspoons kosher salt (or 1 teaspoon sea salt)

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1 cup butter (2 sticks)

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1 tablespoon vinegar

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1/4 - 1/3 cup ice water

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2 tablespoons extra-virgin olive oil, divided

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1 medium shallot, minced

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4 green onions, thinly sliced

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1 teaspoon minced garlic (or Gourmet Gardens garlic paste)

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8 ounces mozzarella cheese

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2 medium zucchini squash

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1 yellow summer squash

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2 ears corn

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1 teaspoon kosher salt

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1/2 teaspoon ground black pepper

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1/2 teaspoon dried thyme

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basil

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mint

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