farmer’s market friday

Happy Friday!!

It’s been a few weeks now since I’ve posted about my trip to the farmer’s market!!  It was great to get back there today and see even more color and variety, regardless of the fact that I was wearing my wellies {it is down pouring in Boston today}!!  Nothing like these vivid colors to to brighten up a gloomy day.   Here are some highlights, including sunflowers!!  I decided to treat myself to some for an added dose of sunshine in my home today.

Fresh zucchini and summer squash are abundant which has inspired me to make one of my  favorite summer tart recipes this weekend.  It is a summer squash tart on phyllo dough with fresh herbs and kalmata olives.  It is super light and summery with incredible flavor. {because the tart is made up of 6 sheets of phyllo rather than a traditional dough or puff pastry}.  I like to serve it as a second course or to a larger crowd, as an appetizer with a salad.

 

3 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh oregano, plus sprigs for garnish
1 tablespoon coarsely chopped fresh lemon thyme {regular thyme works as well however I am partial to lemon thyme during the summer}
1 tablespoon chives
1 garlic clove, minced
1/4 cup extra-virgin olive oil
coarse sea salt and freshly ground pepper
2 small zucchini, cut into 1/8-inch-thick rounds
2 small yellow summer squash, cut into 1/8-inch-thick rounds
6 sheets phyllo dough (each 12 by 17 inches), thawed if frozen
3 tablespoons unsalted butter, melted
1/2 cup pitted Kalamata olives

Preheat oven to 375 degrees. Stir together herbs, garlic, and 3 tablespoons oil; season with salt and pepper {I typically make this ahead to cut down on time when I make the rest}. Toss zucchini and squash with 1 tablespoon oil in a separate bowl; season with salt and pepper.

Unfold dough; cover each sheet with a clean, slightly damp kitchen towel. Brush a rimmed baking sheet with butter. Press 1 sheet of dough into baking sheet. Lightly brush dough with butter. Repeat, layering remaining 5 sheets dough and brushing each with butter. {while preparing the dough, the key is to make sure it does not dry out, so you just need to make sure it is covered with a damp towel when you are not working with it}.

Spread herb mixture over dough. Spread zucchini and squash on top; top with olives. Bake until edges are browned, 25 to 30 minutes. Let cool slightly. Cut into 6 pieces; garnish with oregano. It is delicious!!

And before I sign off for the weekend I can’t leave you without a cocktail recommendation.  I am currently loving this Sauvingnon Blanc. It is the perfect summer wine and incredibly refreshing.  The flavors are bright, gooseberry and mineral notes.  It also happens to be at a nice price point.  Pair this loveliness in a bottle with the tart above and a salad, and you have a lovely summer spread.

Cheers to a fabulous summer weekend!
~Emmanuelle
Xo

About Emmanuelle

Event Planning & Public Relations in the Boston Area specializing in fashion, beauty, textiles & consumer goods.
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