Summer Squash Tart

Name: Summer Squash Tart
Yield: Serves 4
Ingredients: 1 pound yellow, summer squash and/or zucchini, ends trimmed and sliced thin crosswise; 1 teaspoon, table salt, divided; 1 (9-inch) store-bought, pie dough round; 1 (5.2-ounce) package, Boursin Garlic & Fine Herbs cheese, room temperature; ½ teaspoon, grated lemon zest plus 1 tablespoon juice; ¼ cup, extra-virgin olive oil, divided; 1 teaspoon, pepper, divided; 2 teaspoons, honey; ½ teaspoon, Dijon mustard; 5 ounces (5 cups), baby arugula

3 comments

Appears in Cook's Country June/July 2023

SERVES4

TIME45 minutes

WHY THIS RECIPE WORKS

Salting the sliced squash helped draw out excess moisture, preventing a soggy tart.

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