Ingredients

serves 6

　　All-purpose flour, for work surface

　　1/2 recipe Martha’s Perfect Pâte Brisée (page 647)

　　2 medium green zucchini (about 10 ounces)

　　2 medium yellow squash (about 10 ounces)

　　2 tablespoons unsalted butter

　　2 large leeks (about 12 ounces), white part only, cut into 1/3-inch dice

　　Salt and freshly ground pepper

　　1/2 cup grated Gruyère cheese (1 ounce)

　　1 large whole egg

　　1 large egg yolk

　　1/4 cup heavy cream

　　Olive oil, for brushing

　　

Step 1

Preheat the oven to 375°F. Have ready a 4 1/2 × 14-inch bottomless rectangular tart form or one with a removable bottom on a parchment-lined baking sheet. On a lightly floured surface, roll the dough into a 7 × 16-inch 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.

　　

Step 2

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 metal 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.

　　

Step 3

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; let drain for 30 minutes.

　　

Step 4

Cut the remaining zucchini and squash into 1/3-inch dice. Melt the butter in a large skillet over high heat. Add the leeks 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 Gruyère on top.

　　

Step 5

Place the salted 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.

　　

Step 6

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 in 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 to 35 minutes. Remove the lattice tart from the oven, and place on a wire rack to cool slightly before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.