Everything Bagel-Inspired Summer Squash Tart

This everything bagel-inspired summer squash tart is a refreshing and light option for brunch, highlighting the fresh flavors of the season. 

KITCHEN TOOLS:

• Large frypan: Reserve Ceramic Nonstick 12" Frypan
• Whisk: Platinum Silicone Whisk
• Food processor, optional 

INGREDIENTS:

For the tart shell:

• 1 (5.5 ounce) box of Mary’s Gone Crackers Super Seed Everything Crackers
• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 16 tablespoons unsalted butter, cold, cut into ½” cubes
• 1/3 cup ice water, plus more as needed
• 1 teaspoon apple cider vinegar

For the tart filling: 

• 8 ounces cream cheese, softened at room temperature
• 1/4 cup finely grated parmesan cheese
• 2 eggs, beaten, divided  
• 2 teaspoons fresh lemon juice 
• 1 teaspoon fresh lemon zest 
• 2 to 3 small zucchini, ends removed, cut into 1/8” rounds
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For serving: 

• 4 to 6 ounces thinly sliced smoked salmon or lox 
• 3 tablespoons fresh dill fronds, hand torn or roughly chopped
• 2 tablespoon capers, drained and rinsed 
• 1 small shallot, very thinly sliced 
• Lemon wedges, for serving

PREPARATION INSTRUCTIONS:

1. Place the Mary’s Gone Crackers Super Seed Everything Crackers in the bowl of a food processor and pulse until they are the texture of coarse breadcrumbs. Transfer 1/3 cup of the cracker crumbs to a bowl and set aside (leaving 1 cup remaining in the food processor). Add the flour, sugar and salt to the food processor and pulse to evenly distribute. 

2. Add the butter to the food processor and pulse again until the butter is in small pieces (about the size of a lentil or smaller). Mix together the ice water and vinegar, then evenly pour it into the food processor across the top of the dough mixture. Pulse a few more times, just until a rough dough begins to come together.  If the dough still seems a bit dry and crumbly, add more water, a tablespoon at a time, until the dough comes together (if you squeeze a piece in the palm of your hand, it should hold together). 

3. Transfer the dough to a clean work surface and knead it a few times until it forms a mostly-smooth ball – but take care not to overwork it or else the butter will melt, resulting in a tough crust later. Form the finished dough into a disk, then wrap it tightly in plastic wrap and transfer to a refrigerator for 20 to 30 minutes to rest and become firm. 

4. While the dough is chilling, in a medium mixing bowl, whisk together the cream cheese, parmesan, half of the beaten eggs (saving the rest for later), the lemon juice and zest, until evenly incorporated with no streaks of egg remaining.  Reserve in the fridge until ready to fill the tart. 

5. Remove the chilled dough from the refrigerator, unwrap, and place on a lightly floured work surface. Roll the dough out in a large circle roughly 1/8” thick and 1” larger in diameter than a large GreenPan frypan, adding flour to the top and bottom as needed to keep the dough from sticking to the work surface. Carefully transfer the round of dough to the frypan and gently work it down into the corners. If you get any cracks, simply pinch them back together. Using scissors or a sharp knife, trim the dough so it has clean edges that hang about 1/2” over the pan on all sides.

6. Remove the cream cheese filling from the refrigerator and spread it on the bottom of the tart crust in one even layer, taking care to not get any up the sides. In a medium mixing bowl lightly toss the zucchini slices with the olive oil, salt, and pepper. Place a row of slices, slightly overlapping, from one side of the pan to the other, starting at the edge closest to you. Working away from you, repeat with another row of overlapping slices, with this row also slightly overlapping the first row as well (so the pattern begins looking like fish scales). Repeat until all the filling is covered with zucchini slices. 

7. Preheat an oven to 425 F.  Working your way around the frypan, roll the overhanging dough up and in towards the filling, making a crust as you would a pie. Lightly brush the crust with some of the remaining egg. Transfer the tart to the refrigerator to firm for 10 to 15 minutes. 

8. Once chilled, place the tart in the oven and bake for 15 minutes, or until the crust just begins to set and the zucchini is browning around the edges. Reduce the temperature to 350 F and bake another 15 minutes, or until the crust is fully set and golden brown, with the zucchini fully cooked and the filling set underneath. Transfer the frypan to a wire rack and allow the tart to fully cool in the pan. 

9. Cut the tart into 6 to 8 wedges using a serrated knife, then top evenly with slices of the smoked salmon, dill, capers and shallot. Garnish with some of the reserved cracker crumbs and serve with a lemon wedge on the side. 

TIPS:

Because of the crackers in the dough, the tart crust will begin to look deeply golden brown before it’s fully cooked - so ensure the bottom of the crust is fully set before removing it from the oven to cool. Simply (and carefully!) use a thin spatula to lift a corner to check.

While we love the flavor and texture of the zucchini with the smoked salmon and cream cheese, this recipe is also delicious with very thinly sliced potatoes as well! When cut as thin as potato chips, they get golden brown and crisp around the edges after baking. 

This summer tart with squash is perfect for any warm-weather gathering, combining fresh, seasonal produce with a light, flavorful crust. Love the recipe? Browse more delicious recipes from the GreenPan Kitchen and get the gear you need to make magic in the kitchen!