Guess what is in overabundance in the garden right now?
Tomato and Squash Tart
- 2-3 large tomatoes sliced thin
- 2-3 yellow squash sliced into thin long pieces
- 2 potatoes sliced thin
- 1 small red onion sliced paper thin
- 6-8 basil leaves
- 1 cup shredded Swiss cheese
- 4 mushrooms sliced thin
- 5 eggs beaten with 1 cup buttermilk
Saute onion in butter until translucent. Add mushrooms and potatoes and cook until mushrooms begin to brown. Add 1/4 cup white wine and cook until evaporated while deglazing the pan. In a large greased casserole dish, spoon the potato mixture evenly across the bottom. Sprinkle with some cheese then pour 1/4 of the egg over. Tear some of the basil by hand and sprinkle into egg. Add the squash in a single layer on top and pour the rest of the egg over it. Add the remaining basil then cover with the tomatoes, pressing down slightly to secure them into the egg. Cover with remaining cheese and bake in the oven at 360 degrees until done, about 25 minutes.
This looks yummy! I haven’t had squash yet this summer. Or zucchini. What is wrong with me! I’ll be fixing that ASAP. 🙂
Oh wow, this looks amazing.
You keep showing me summer food as the fain continues to fall in the currently unsummery Vendee. Whatever, it gives me an idea of what summer could be like:)
You wouldn’t want the summer we’re having though. Produce is it’s only upside. Should be back in the 90s at least next week, rather than above 100.
This is a dish I would love. My squash isn’t quite full grown, but when it is, I know what I’ll do with it. It’s after midnight, I could so easily stay up for a helping of this fabulous creation… Thanks, Rufus.
YUM that looks so good !
Yummy! I believe that this is a slice of heaven… 🙂
The tomatoes look so delicious, Greg. There is really nothing like fresh, home-grown tomatoes right off the vine, is there? I’m trying my hand at the American Mozzarella from Chgo John’s blog today!
Both tomatoes and squash are blooming now. Won’t be long til we can have this for breakfast 😀
This looks so good, Greg, especially knowing those are your tomatoes being used. My plants are a good month ahead of last year, although the heat has hurt them a bit.Time will tell just how badly.
Perfect Summer food! Very nice!
Cheese and seasonal veggies – delicious, whichever way you slice it!
Wow! I really like squash and your tomatoes and basil are such an addition.
I’m so on a tomato and squash kick right now. Perfect recipe!
This recipe looks and sounds great. You were brave baking with all the heat you have been having.
I am like Kristy, no zucchini or squash yet. That needs to be corrected ASAP
Those kind of vegetables represent the best kid of abundance – excellent!
Well i am looking forward to a glut.. this is truly lovely, so simple and so good.. c
This is a little different than how we do ours, but yours still sounds and looks delicious!
Oh my dear lord – there’s not much better than tomatoes fresh from the garden. Even though I don’t have my own tomatoes, I would seriously love to make this, cause I would seriously love to eat the heck out of it —–
Looks delicious!! I love baked summer dishes..even at 90 degrees!!
Squash the summer vegetable that is the gift that can keep on giving. Awesome!
Hooray for summer abundance!
This looks great! I just made a tomato and squash tart last week, but mine had a crust. I like that his one makes it’s own so to speak. Wish I had your glut of tomatoes!
Lovely summer tomatoes!! Egad.. mine is still a sad little plant..
Breakfast, lunch, dinner, or snack? I think this dish has no boundaries. Yum!
Wow – that looks so good! We aren´t growing squash but I am sure I could substitute courgettes/zucchini instead…
I’ve always had mixed feeling about squash (has to be prepare certain ways for me), but I’m completely down with this recipe.
Wow — all my favorite veggies in one lovely dish. Definitely gonna give it a try!
Tomatoes, tomatoes … everywhere tomatoes. Love it. Makes me jealous. This is like a fancy-pants pizza. Do you hold your pinkie out while eating this? 😉
I hold out my pinky only while eating ribs.
Hi Greg and Katherine. I know this particular recipe didn’t make the list for the start of your tomato week, but wanted to let you know that I made this dish while my family was visiting this weekend. Everyone loved it, and my sister said it was the best thing we made while she was here. It turned out great!
Thanks, glad everyone liked it. We are posting some recent ones from the archives, but figured since that was last week, it might be a little too recent.
I will try this recipe Sunday night. I happen to have all the ingredients!
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