ZUCCHINI & SQUASH TART


For the crust

1 cup whole wheat four
1 cup all-purpose flour
½ teaspoon salt
5 ounces butter, cut into pieces
½ cup ice water

For the filling
1 leek, minced
3 garlic cloves, minced
3 tablespoons olive oil
1 medium zucchini, sliced
1 medium squash, sliced
1 teaspoon dried thyme
Sea salt and freshly ground pepper
4 ounces crumbled Feta cheese
2 eggs
2 tablespoons milk
1 cup shredded sharp Cheddar
1 tomato, sliced


Combine the flours and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the water a little at a time pulsing until the dough appears moist enough to stick together. Form the dough into a ball. If necessary add all-purpose flour, one tablespoon at a time. Cover with plastic wrap and refrigerate 1 hour before use.

Preheat the oven to 400 degrees F.

In a medium skillet, sauté the leek and garlic in butter over medium heat, about 2 minutes. Add the zucchini, squash and dried thyme. Season with salt and pepper, and cook for 2 to 3 minutes. Mix in the Feta.

Roll out the dough on a lightly floured surface into a 12 to 15-inch circle (or another form depending on the shape of your pan). Transfer to a 9 to 10-inch tart dish and press the dough on the bottom and sides.

5 Transfer the zucchini-squash mixture into the crust. In a bowl, whisk the eggs with the milk and season with salt and pepper. Gently pour the milk and egg mixture on the tart. Top with the shredded cheddar and tomato slices. Bake for 45 minutes.

Serves 6