Summer Tarts & Bruschetta

By CINDY COOPWOOD • Photography by ANNA SATTERFIELD

Complemented with fresh herbs and cheeses, garden vegetables are the centerpiece of these simple dishes                       

     Savory and light, you will love these recipes for tarts and bruschetta highlighting our favorite summertime produce. Practically any combination of veggies, herbs, and cheese may be used, so feel free to substitute ingredients to your liking. Best of all, they are versatile and may be served as an appetizer, with a tangy salad for a simple meal, or as a side when grilling out.

Summer Squash Tart

1 refrigerated pie crust
½ pound zucchini, unpeeled and sliced -inch thick  
½ pound yellow squash, unpeeled and sliced -inch thick

1 teaspoon salt
2 tablespoons olive oil, divided  
1 8-ounce package goat cheese, at room temperature  
1 teaspoon minced fresh thyme leaves  
thyme sprigs for garnish

     Toss squash slices with salt and place in a colander for 30 minutes. Spread the squash out on paper towels, roll it up, and squeeze gently to remove some of the liquid. Put the slices into a bowl and toss with 1 tablespoon of olive oil. Mash together the goat cheese, thyme, ½ teaspoon salt, and ¼ teaspoon pepper and set aside. 

     Preheat the oven to 400 degrees. Roll the dough out on a floured board to about an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the goat cheese mixture over the dough, leaving about a ½-inch border. Lay the zucchini and yellow squash slices in tightly overlapping circles. Continue overlapping circles of squash until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for approximately 40 minutes, until the dough is golden brown. Garnish with fresh thyme sprigs and cut in wedges. Delicious served warm or at room temperature. 

Tomato Basil Galette

1 refrigerated pie crust
1 cup mozzarella cheese, shredded
2 to 3 tablespoons chopped fresh basil
3 to 4 tomatoes, sliced
Salt and pepper
¼ tablespoon olive oil
1 egg yolk
splash water

     Preheat the oven to 400 degrees. Roll the dough out on a floured board to about an 11-inch circle and place on a sheet pan lined with parchment paper. Sprinkle cheese in center of dough, leaving a border of an inch of crust around the edges. Layer tomatoes on top of cheese and sprinkle with basil. 

     Drizzle with olive oil; season with salt and pepper. Fold the edges of the crust in over tomatoes leaving the center open. Beat together egg yolk and water and rush along edge of galette crust. Bake 35 to 40 minutes, until golden brown. 

Tomato Basil Bruschetta

1 french baguette, sliced ¼-inch thick 
¼ cup olive oil 
1 pound fresh tomatoes, chopped

2 tablespoons chopped fresh basil  
salt and pepper

½ cup grated or shaved Parmesan cheese

     In a large skillet over medium-heat, drizzle olive oil and brown bread slices until slightly brown on each side. In a medium bowl, toss together the tomatoes, basil, salt, pepper and 1 tablespoon olive oil. 

     To build the bruschetta, spoon tomato mixture on each baguette slice. Sprinkle with parmesan before serving.

Peach Bruschetta with Hot Honey

1 french baguette, sliced ¼-inch thick 
¼ cup olive oil 
1 pound peaches, pitted and chopped

2 tablespoons chopped fresh basil  
¼ teaspoon salt  
¼ cup honey  
1 teaspoon apple cider vinegar  
1 teaspoon hot sauce, or to taste

4 ounces goat cheese  

     In a large skillet over medium-heat, drizzle olive oil and brown bread slices until slightly brown on each side. In a medium bowl, toss together the peaches, basil, salt and remaining 1 tablespoon olive oil. 

     For sauce, whisk together the honey, vinegar and hot sauce in a small bowl, adding more hot sauce to taste. To build the bruschetta, spread each baguette slice with the goat cheese, spoon on some peaches and drizzle with the honey mixture. 

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