Zucchini, Summer Squash & Corn Tart

Zucchini and summer squash tart with corn and mozzarella, topped with slivers of mint and basil.

TART SHELL:
2½ cups (10 ounces or 300 grams) einkorn flour (or standard all-purpose flour)
1 teaspoon sugar
2 teaspoons kosher salt (or 1 teaspoon sea salt)
1 cup butter (2 sticks)
1 tablespoon vinegar
¼ – ⅓ cup ice water

TART FILLING:
2 tablespoons extra-virgin olive oil, divided
1 medium shallot, minced
4 green onions, thinly sliced
1 teaspoon minced garlic (or Gourmet Gardens garlic paste)
8 ounces mozzarella cheese
2 medium zucchini squash
1 yellow summer squash
2 ears corn
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
basil
mint

View the full recipe at The Wimpy Vegetarian →