Summer Squash Lattice Tart

This is the Martha Stewart version of this recipe...I have adapted it over the years.

Pie dough, homemade or purchased
2 medium zucchini
2 medium yellow squash
kosher salt
2 tablespoons butter
2 large leeks, white part only, cut into 1/3 inch diced, well washed
ground black pepper
1/2 cup grated Gruyere cheese
1 large egg yolk
1 whole egg
1/4 cup heavy cream
olive oil, for brushing

Preheat the oven to 375 degrees.  Have a 4 1/2"x 14" bottomless rectangular tart form or one with a removeable bottom on a parchment lined baking sheet. (I have made this in a round pie plate or on a baking sheet as well).  On a lightly floured surface roll the dough to a 7"X 16" rectangle.  Fit the dough into the mold, and trim the sides flush with the top of the mold.  Transfer the shell to the freezer to chill for 20 minutes.

Remove the shell from the freezer, prick the bottom with a fork, and line with parchment paper cut to fit.  Fill with dried beans or pie weights.  Bake until the crust is just beginning to brown, about 15 minutes.  Remove from the oven, and remove the beans or weights.  Return the crust to the oven, and bake until golden brown, about 10 minutes more.  Remove from the oven, and set aside on a wire rack.

Using a mandoline or vegetable peeler, very thinly slice 1 green zucchini and 1 yellow squash lengthwise.  Place the slices in a colander in a single layer and sprinkle lightly with salt.  Place the colander in a bowl and set aside to drain for 30 minutes.

Cut the remaining zucchini and squash into 1/3 inch dice.  Melt the butter in a large skillet over high heat.  Add the leaks, zucchini and squash, and season with salt and pepper.  Cook until golden brown, but still firm, about 8 minutes.  Evenly distribute the cooked vegetables in the crust.  Sprinkle the Gruyere cheese on top.  Place the salted zucchini and squash slices in between double layers of paper towels.  Gently press down to remove as much liquid as possible.  Alternating squash colors, weave a lattice pattern over the top of the cheese and vegetables, covering the entire surface.  Trim or tuck in the ends to fit.

In a medium bowl, whisk together the egg, egg yolk, and cream, and season with salt and pepper.  Lift the edges of the lattice in several places, and pour the egg mixture.  Using a pastry brush, coat the lattice with olive oil.  Bake, loosely covered with aluminum foil, until the custard is set, 30-35 minutes.  Remove the tart from the oven and place on a wire rack to cool slightly before serving.

*This dish is just as good served room temperature or even cold out of the refrigerator.