ARF/5-A-Day #128 – The Final Frontier

Another Tuesday, another ARF/5-A-Day roundup, albeit a teeny tiny one.  Hopefully everyone is outside enjoying the wonderful summer weather.  I don’t know how it is where you are, but we finally got a welcome respite from a week-long heatwave today … thank goodness.

Tonight is officially the last ARF/5-A-Day roundup.  It has been such fun seeing the weekly inspiration that everyone has shared, and it’s hard to believe we’ve been doing the roundups for nearly three years now.  But I think it’s time to end it … it’s had a great run, and a sincere thank you to everyone who participated, especially the regulars who showed up week after week.  I think Claire might have been the longest standing contributor, with Sarah running a close second. 

Now to close us out …

Last week, on a trip to Trader Joes, I spied some gorgeous heirloom tomatoes that would be perfect for a tart recipe I had ripped out from the current issue of Woman’s Day magazine.  I knew I wouldn’t be able to convince The Husband or Nicholas to eat it with me (too many vegetables!), so I sent Nick over to our neighbors with a big fat slice at dinnertime.   Upon seeing him at her front door, she said the nicest compliment I’ve heard in a long time … she said that Nicholas is going to grow up to be a very generous person because I’m living such a wonderful example for him.  I loved her for that.  She doesn’t cook that much, and is a willing recipient of whatever I send over.  It works out for both of us … I can make things that I know won’t fly over here, and know that nothing goes to waste.  She eats.  Win-win.

So, back to the tart.  Perfect way to celebrate the season, taking advantage of summer squash, tomatoes and fresh herbs.  Throw in the addition of a strong cheese like Gorgonzola and I am s-o-l-d.

Now onto what others are serving up:

Claire from Cooking is Medicine tackles eggplant this week, enjoying chips without the guilt:

Sarah from What Smells So Good takes on carrots with a very unique glaze that uses orange juice:

The Modern Apron follows fate and a bit of Martha Stewart to serve up Roasted Fingerling and Tomato Salad with Green Beans and Arugula, totally covering her ARF/5-A-Day base … and then some.

Thanks again for all the wonderful ARF/5-A-Day contributions over the past few years – it’s been a blast!

Rustic Summer Squash Tart
Recipe courtesy of Woman’s Day magazine, 8/1/08

Active Time: 25 minutes Total Time: 1 hour and 5 minutes

1 Tbsp extra-virgin olive oil
1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds
2 shallots, thinly sliced
2 tsp chopped fresh thyme or marjoram, plus sprigs for garnish
1 tsp chopped garlic
Freshly ground pepper
1 refrigerated pie crust (from a 15-oz box)
4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese
1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips
1 large plum tomato, sliced, seeds removed
1 large egg, beaten

1. Heat oil in a large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature.

2. Heat oven to 400°F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.

3. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.