Tomato and Yellow Squash Tart

Life is so short; In a blink my kids went from diapers to college! I had dinner with two girlfriends last night and we were talking about just how fast life passes us by. As we go about our day to day routines, I think most of us lose sight of the bigger picture. I live daily knowing that one day I will have eternal life, but not everyone thinks this way. Even with this mindset I fail some days. I am not perfect, I am human.

I believe how we live is how we die. So if I am always moody, negative, or ungrateful then that is how I will be remembered. On the other hand, if I am always positive, helpful, and reliable that is how I will be remembered. It is never to late to change if you happen to fall in the moody, negative, or ungrateful category.

God has prepared the way and he will wait patiently for us to come to him. Take that leap of faith, rest yourself at his feet, and your life will never be the same. If you are not quite ready to commit to the Lord in all things, that doesn’t mean you can’t be more positive, helpful, and reliable.

Here is what I try to do to be positive, helpful, and reliable:

1. Smile. This random act of kindness releases stress and impacts the recipient in ways you may never know.

2. Give always. Give your time, attention, love, friendship to someone or tithe monthly.

3. Follow through. If you say something, do it! It’s that easy.  Start today:)

For God so loved the world, that he gave his only Son, that whoever believes in him should not perish but have eternal life.–John 3:16

God Bless,


Tomato and Yellow Squash Tart
The crust is the star of this dish!  I did not use any flour when rolling this crust out. I just rolled it on the plastic wrap I had wrapped it in.

1 T butter
1 1/2 c all-purpose flour
1/4 t salt
7 T cold unsalted butter, cubed
1/2 c cold heavy cream
1/2 c ricotta cheese
6 T basil, chopped and divided
3 medium tomatoes, sliced thin
1 small skinny yellow squash, sliced thin
2-4 T olive oil

1.  Butter a 9-inch tart pan with a removable bottom.

2.  In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a work surface and knead a few times. I did not flour the work surface.  Cover and refrigerate for at least 30 minutes or overnight.

3.  Preheat the oven to 325°.

4.  Mix ricotta and 4 T of basil together and season with some salt

5.  Roll out the dough to a 13-inch round. Press the round into the tart pan; trim off any excess. Put ricotta mixutre on bottom of tart shell.  Arrange the tomato slices on top of ricotta and top with squash.  Drizzle with olive oil.

5.  Bake for about 1 hour and 40 minutes (yes it does take this long since it is a low oven), until the crust is evenly browned.

6.  Put tart under broiler to brown top for 1-3 minutes.  Remove from oven

7.  Let cool. Season with salt, garnish with the basil and serve.

4 thoughts on “Tomato and Yellow Squash Tart

    • Thank you! The colors really are so vibrant! I picked the vegetables myself at an organic farm here in Hong Kong. I have never seen such yellow squash and red tomatoes. The ones in the stores here are so dull I guess because they travel so far to get here. Local is so much better!

  1. I got a mention on your blog – hooray!!! 🙂 I can’t wait to try this recipe one of these days when you know who eats with me xoxo

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