Wow it’s been a while since I wrote regularly for weirdcombinations. This is my first week “back.” I miss it and I miss visiting my blogger friends’ blogs. The reason for the hiatus is that it got super busy at work, plus I had to travel down to Brazil, also for work, in late August through mid-September. The schedule was crazy while I was there but I made room to see some of my family, which was fantastic. I hadn’t been back home for about 3 years. Now it’s been three weeks since my return to San Francisco and things are just starting to slow down. Whew!!
Part of the problem is that on the very same day I arrived back, I cut one of my fingers very badly on a piece of broken glass from a jar of guava jam while opening my suitcase. Ugh! It was a huge mess—glass, guava and blood. Things might have been better had I not felt completely jetlagged on top of it all. On the positive side, I’m healing up fine and fortunately, I “smuggled” in several more jars of guava. It’s a good thing that I’m greedy!
I made this wonderful tart a few days before I left for Brazil. I used our home-grown yellow crook squash and Italian zucchini. Then it was the height of squash season and we had a superabundance of these precious things. The season for zuchs is almost over now but I’m sure that they’re still available somewhere. This is a beautiful and elegant, thin and delicate tart, despite the bold flavors that Kalamata olives and feta cheese impart.
yellow crook squash and Italian zucchini tart with feta and olives
3 to 4 yellow and green squashes, sliced thinly in the mandolin (keep colors separated in two small bowls)
1 cup good French feta cheese, crumbled
½ cup pitted and halved Kalamata olives
¾ cup extra virgin olive oil
½ tsp fresh thyme
½ tsp fresh oregano
8 to 10 sheets of filo dough at room temperature
Kosher salt to taste
Black pepper to taste
Sprinkles of crushed red pepper
1 cookie tray 12”x17”, lined with foil
Pre-heat oven to 375F.
Toss individual bowls of squash with salt, black and red pepper and a drizzle of olive oil. Set aside.
Brush bottom of tray with olive oil. Lay the first filo sheet over tray then brush with more olive oil. Lay the second over, brush with more olive oil. Repeat process until all sheets are used. Lay on row of zucchini and then yellow squash on top of filo, to create an attractive pattern, sprinkle with fresh oregano and thyme. Brush the edges of the tart with more olive oil. Place tart in the oven and bake for about 20 minutes or until squash is cooked but not mushy and the edges lightly browned. Remove from oven then scatter the olives and feta cheese. And since I’m a hog for olive oil…. add a drizzle of olive on top too.
It’s great to be back but I already miss everybody in Brazil. Where is that Star Trek style transporter device when you need it? Beam me up, Scotty! Please 🙂