As promised, here is another summer squash recipe. It is my personal variation on Grandma's Tart, a recipe that I found in a Waldorf School Recipe Book and a firm family favourite. Our garden marrows keep on coming. I like to pick them small and tender. We seem to have a lot of yellow ones at the moment. This recipe is a winner, fast and easy, but delicious.
Pick and wash a handful each of baby marrows and cherry tomatoes.
Preheat the oven to 200 degrees Celsius. I use a pastry brush to oil my baking tray, then roll out some ready puff pastry to fit the pan.
Slice an onion and about six baby marrows lengthways. I use a vegetable peeler to make the slices really thin.
Wash and halve the baby tomatoes. Send a helpful family member, like my daughter, into the garden to pick some fresh rosemary.
Smear a large dollop of dijon mustard over the pastry. Be sure to take it all the way to the edge of the pastry.
Saute the onion and ribbons of squash in some olive oil. You could add garlic here if you like. After the marrows have softened, add the tomato halves and stir gently.
Spoon the vegetables over the pastry. Crumble feta cheese over and sprinkle with blades of rosemary. Season with ground salt and pepper.
Bake in the oven until the pastry is golden, the vegetables are starting to brown slightly, and your family starts commenting on the wonderful aromas wafting from the kitchen.
Summer Tart is scrumptious served hot or at room temperature with a little salad on the side.
It is most enjoyable to eat this meal outdoors on a warm evening and it would be complimented by a chilled glass of light white wine.