There are times when I’m making something, a salad for example, and I just grab whatever vegetables I have on hand and throw them in. Then there are times when I have a vegetable and I think to myself “What can I make to showcase these beauties?” This was one of those times.
My CSA sent me these gorgeous Star Squash. They are basically the same as summer squash or patty pan squash, but much more whimsical. I love fruits and vegetables that have a sense of whimsy about them. Take dragonfruit, for example. Whimsy to the max. I was quite taken by these little guys and even kept them on display on my kitchen counter until I decided how I wanted to prepare them. Chris said they looked like little Pokémon characters. I don’t know about that, but I did kind of want to name them. Agnes, Agatha, Jermaine, and Jack (that’s not what I named them. I didn’t name them at all. I’ve just had that line from that Biz Markie song stuck in my head for about three weeks now).
After spending sometime crushing on these little guys sitting on my counter, I decided to get fancy. I decided to attempt a tart, something I’ve never done. I actually avoid anything with crusts because for some unknown reason, they intimidate me. Anything, aside from pizza crusts, that requires me to use my rolling pin makes me very hesitant to try it. In a google search for vegan tart crusts, I came across this one from Gena at Choosing Raw. Since Gena is amazing, and I’ve tried a couple of her recipes before, I decided to try her chickpea crust. I liked the idea of making a chickpea crust and thought it would add a little nuttiness to the flavor of the tart. I made some tofu chèvre to go in the tart with the squash and since I received some fresh basil in the same CSA delivery, I decided to throw some basil chiffonade into the mix as well.
My first attempt at a tart, though the crust seemed daunting at first, went extremely well. Once I had the tart crust pressed into my pie plate and in the oven, the biggest sense of accomplishment rushed over me. I have gained a new confidence in the kitchen and I can’t wait to try out more crust techniques. The squash was so delicious, almost buttery, and paired with my tofu chèvre, it felt like we were enjoying something extremely decadent. Gena’s chickpea tart crust did add the perfect amount of nuttiness and the basil brought a nice fresh taste to the party.
The best part about this tart, though, is it’s simplicity. There was not much to distract from the beauty of these little star quash. They were really able to shine.
STAR SQUASH TOFU CHÈVRE TART
makes 8 servings
Ingredients:
- 1 lb of star squash, about 4-5 (or patty pan squash)
- 1 cup of basil chiffonade
- 2/3 recipe of tofu chèvre
- 1 recipe Gena’s Chickpea Tart Crust
- salt and pepper to taste
- olive oil spray
Instructions:
- Prepare your tofu chèvre.
- Prepare Gena’s Chickpea Tart Crust per her instructions. Since the dough needs to be refrigerated for awhile, it can be started when you start your chèvre. Once you have placed it in the oven for 25 minutes (I should have done it for 20 because it seems that my oven runs a little hot), you can begin preparing your squash. Just a note: I lined my pie plate with parchment paper and lightly sprayed it with vegetable oil, and I was very pleased with how easily the slices were able to be removed from the pie plate.
- Using a mandoline, very thinly slice the squash. Separate the more circular shaped slices from the star shaped slices (if using star squash).
- When you remove the tart crust from the oven, lower the heat to 275.
- After you’ve removed the tart crust from the oven, you can assemble the rest of the tart. First, sprinkle 1/3 of your tofu chèvre piece (1/3 of the 2/3 piece from the original log) into the bottom of the tart. Sprinkle 1/3 cup of the chopped basil on top of the chèvre. Layer som
e of the circular squash pieces on top of the basil, until it is fully covered. Repeat 2 more times, saving the more star-shaped squash slices for the top of the tart.
- Spray the top very lightly with olive oil spray. Salt and pepper to taste. Place the tart in the oven and bake for about 18-20 minutes. Remove from oven, slice and serve warm. Enjoy!
What fruit or vegetable have you been inspired by recently?
All Photos taken by Chris Miller
© Kristy Turner and Keepin’ It Kind, 2012. Unauthorized use and/or duplication of this material (content and images) without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Kristy Turner and Keepin’ It Kind with appropriate and specific direction to the original content.
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Wow Kristy, what a cool vegetable! The shape of it is gorgeous. And you certainly showcased it so beautifully- I love how you let it shine by using simple flavours
And thanks for the link to that crust recipe! I am so trying that!
Aren’t the little squash adorable! I love them. And I hope like Gena’s recipe- it is so good!
Wow, this looks fantastic! You are right…the squash totally looks like a Pokemon character. *hah* The tofu chèvre looks wonderful. What a great idea. Looking forward to trying the chickpea crust too!
Thanks, Courtney! The chèvre never lasts long in this house. And Gena’s recipe is so great- I want to make it again!
This looks so pretty and it sounds like it tasted amazing too! I have to look for this start squash now…
It was soooo amazing! If you can’t find it, I’m sure any squash would work. I hope you like it!
i love small cute veggies! and this is such a fun, simle and gorgeous tart. i love it when csa forces me to think out of the box
Thank you, Richa! That’s one of the things I love most about my CSA- they are always forcing me to try new things and get creative.
what a beautiful savory tart! it looks so light but filling, and i love that it’s a chickpea crust.
Thank you! The chickpea crust was one of my favorite parts!
oh Kristy, that tart is stunning! What a seriously gorgeous dish! and those little squash are so cute:) great post!
Thank you, Caralyn! I’m glad you like it!
Love Gena’s recipes!
This looks fantastic …gotta make that chevre someday.
mike and i have been talking about using CSA delivery
Gena is so great- I adore her recipes! If you try Savraw, you will not regret it!
Wow, I’ve never even heard of these before. They are so pretty! Thank you so much for sharing these. I’ve just discovered your blog and am loving it!
Oh thank you, Katherine! I am so happy you stopped by!
So simple and pretty – and they do kind of look like little pokemon’s :0 The basil is a perfect addition!
Thank you, Heather! The basil totally made it!
Just gorgeous … had to pin it
Thanks, CJ! I hope you are well!
GENIUS! You are such a brilliant, beautifully shining genius! I love this recipe.
Don’t encourage me, Cara! Just kidding, you can go on and on.
Can’t wait to see you on Wednesday!
Sounds delicious! I absolutely love the star squash and find it even more tender and juicy than summer squash/zucchini. My grandmother used to grow it in her country house in Russia and until this year at a farmer’s market I had never seen it sold in the US. SO happy to have found it here though and I’ll definitely be making this~ !
You’re so right- it is a little more tender and luscious that regular squash/zucchini. Thank you so much for stopping by- I visited your site and I’m so happy to have found another travel junkie! Can’t wait to read about your travels starting in September!
What a good looking tart! I have always wondered what people do with star squash. I may have to pick some up at the Farmer’s Market this week and give it a try.
Thank you, Alaina! Do pick some up- they’re a bit more tender and juicy than regular squash- a nice treat!
So pretty! I’m always intimidated by crusts as well. My husband is the pie maker in our family. For whatever reason, once a rolling pin gets involved, I shy away. I don’t think I’ve ever seen squash like these, but I’ll have to keep my eyes open for them. Beautiful!
Thank you! Wow! I’m so impressed that David makes the pies! That’s pretty awesome! I think Chris shares my fear of the rolling pin as well (at least that’s why I’m assuming he hasn’t made any pies).
I hope you’re able to find these little guys. If you can’t, and you feel like rolling out some dough, regular summer squash would work just fine!
OMG, That looks divine. I suddenly went hungry. The star squash are so cute and whimsical! I’d like to get hold of em as well.
Oh baby, you- got what I need. But you say he’s just a friend! Ha ha! Total summer debate camp anthem! LOVE IT! Now it’s stuck in my head too! Can we be besties?
I love those little star squash! Such a creative way to use them up. I want to name them too!
HAHAHAHA! Yes! I’m so glad I found another fan of that song. If only you knew how much I walk around the house singing it. I knew we had similar tastes back when I saw your link to the Business Time video from FOTC (I adore those guys). We can totally be besties, for sure!