Tarte Aux Courgettes -- Zucchini, Summer Squash, And Olive Tart

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 tablespoons parsley, chopped (flat leaf or curly, whatever you prefer)
• 2 tablespoons fresh oregano, chopped (don't substitute dried)
• 2 tablespoons fresh thyme, chopped
• 4 garlic cloves, crushed
• 1/4 cup extra virgin olive oil
• 2 small zucchini, sliced with a mandoline (or very thinly sliced)
• 2 small summer squash, sliced with a mandoline (or very thinly sliced)
• 6 sheets phyllo dough, thawed
• 3 tablespoons unsalted butter, melted
• 1/2 cup kalamata olive, pitted
• salt, to taste
• fresh ground pepper, to taste

Recipe

• 1 preheat the oven to 375ºf.
• 2 brush a rimmed baking sheet with butter.
• 3 slice the zucchini and summer squash.
• 4 mix the herbs, garlic and 3 tablespoons of oil together.
• 5 put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.
• 6 work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.
• 7 press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. repeat with the remaining sheets, brushing each with the butter.
• 8 spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.
• 9 bake for 25 minutes, or until the edges have just begun to turn brown.
• 10 to serve: remove the tart from the oven and allow it to cool slightly. cut into 6 pieces and serve.