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  • Writer's pictureBiagio D

Summer Squash Tarte Tatin

Not a true tarte Tatin, but an inspired variation. Ready to serve in under 2 hours.


4 cup bread flour

1 tablespoon honey

1 tablespoon kosher salt

2 cups warm water

1 packet yeast

1 tablespoon granulated sugar

1 summer squash, sliced into thin circular slices

2 tablespoons brown sugar

2 tablespoons balsamic vinegar

1/4 cup feta, crumbled

1/4 cup basil, shredded


  1. In a large bowl, combine the bread flour and salt. Mix well.

  2. In a separate large bowl, combine the warm water, yeast, honey, and sugar. Pour the yeast mixture into the flour and use a silicone spatula to stir until the dough comes together.

  3. With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost double in size.

  4. Preheat the oven to 425 degrees Fahrenheit.

  5. In the bottom of a 8 inch diameter tin, add the brown sugar and vinegar. Swirl the tin so the mixture covers the entire base.

  6. Arrange the slices of squash in a circular pattern, covering the balsamic glaze.

  7. Roll out half of the dough (use the rest for another recipe) into a circle large enough cover the squash slices.

  8. Brush the top with olive oil and bake at 425 degrees Fahrenheit for 15 minutes. Reduce the temperature to 375 degrees Fahrenheit and bake for another 20 minutes. Increase the temperature to 425 degrees Fahrenheit and bake for a remaining 5 minutes.

  9. Remove from the oven and allow to cool for 5 to 10 minutes before flipping the tarte Tatin out of the tin.

  10. Top with the crumbled feta and basil and enjoy!

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