2 cups all purpose flour
6 oz. butter, cut into 1/2 inch cubes
2 tsp. kosher salt
1 medium zephyr squash, sliced into 1/8-inch rounds
1 medium red potato, sliced into 1/8-inch rounds
1 egg yolk
1 cup heavy cream
2 oz. blue cheese
1 tbls. minced herbs of your choice, I used rosemary and thyme
fresh ground black pepper
Preheat oven to 350 degrees.
For the tart crust:
Place the flour, salt, and butter in a medium bowl. Using your fingers, rub the butter into the flour, making small butter flakes. Once the butter is evenly distributed throughout the flour, slowly add ice water, mixing with your hands until a shaggy dough forms. Gather the dough into a ball. Place on a well floured surface and roll the dough into a 12 inch round approximately 1/8-inch thick. Place the dough in a 10 inch fluted tart pan and press into the sides. Trim the excess dough, cover with plastic wrap, and place in the refrigerator to rest for at least 30 minutes or up to 24 hours.
For the filling:
In a medium saucepan, cover the potatoes with water by 2 inches. Simmer, uncovered, until tender, about 10 minutes. Drain and allow to cool.
In a small bowl, whisk together the cream and egg yolk and season with salt and pepper to taste.
Arrange the potato and squash rounds, overlapping slightly, in concentric circles around the tart pan. Crumble the blue cheese and sprinkle on top. Pour the egg and cream mixture over the top. Sprinkle with the herbs.
Bake tart on a baking sheet until bubbling and golden brown, about 45-50 minutes. Allow to cool before removing from tart pan. Can be served warm or room temp.