Robert Sinskey Vineyards

Golden Summer Squash, Tomato, Fresh Mozzarella Gratin

This recipe calls for any type of summer squash that can easily be cut into rounds. Use zucchini, golden squash and some of the variegated heirloom varieties to add a kaleidoscope of colors to the tart. Serves 8 to 10 as an appetizer.

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3 medium, about 1½ pounds, summer squash, various colors
Kosher salt
1 pound fresh mozzarella balls
6 large, about 2 pounds, heirloom tomatoes, various colors
Extra virgin olive oil
Freshly ground black pepper
Flaked sea salt
½ cup fresh basil leaves

1. Preheat oven to 425 degrees F.
2. Wash and dry the squash. Trim off the ends. Slice the squash ¼ inch thick and place in a medium bowl.
3. Sprinkle the squash with 2 teaspoons kosher salt and toss well. Transfer the squash to a colander and place in over the bowl to drain. The squash will weep a lot of liquid. This is a good thing. The less water in the squash the better. Press the squash every 10 minutes or so with a rubber spatula or back of a wooden spoon to encourage the weeping. You can also squeeze the slices gently with your hands if you are so inclined. Let the squash drain for a minimum of 30 minutes. Occupy your time by readying your other ingredients.
4. Slice the mozzarella ¼ inch thick and reserve at room temperature for up to 1 hour, otherwise refrigerate.
5. Slice the tomatoes ¼ inch thick and reserve.
6. Rub a ceramic gratin dish, 11-12” diameter, or similar volume rectangular dish with olive oil.
7. Starting at the outside edge layer the vegetables, overlapping them halfway, as follows:
        Outside ring – squash, tomato, squash, tomato, mozzarella – repeat until the ring is complete
        Inside ring – squash, mozzarella, tomato – repeat until the ring is complete.
8. Fill the very center with a few slices of tomato, squash and mozzarella.
9. Drizzle olive oil liberally over the top. Grind pepper over and sprinkle with a little kosher salt.
10. Bake in the preheated oven for about 1 hour until vegetables are puckered and golden and cheese is melted and golden.
11. Remove from the oven and drizzle with more olive oil. Finish with a sprinkle of flaked sea salt over the top to add crunch, then shower the tart with torn basil leaves. Serve hot, warm or room temperature.