Summer Squash Lattice Tart

• All-purpose flour, for dusting
• 1/2 recipe Pate Brisee (page 322; omit sugar)
• 2 medium green zucchini (about 10 ounces)
• 2 medium yellow squash (about 10 ounces)
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 2 large leeks (about 12 ounces), white part only, washed well and cut into 1/3-inch dice
• 1/2 cup grated Gruyere cheese
• 1 large whole egg plus 1 large egg yolk
• 1/4 cup heavy cream

1. Preheat oven to 375F.
2. On a lightly floured surface, roll out dough to a 16-by-6-inch rectangle.
3. Fit dough into a 14-by-4-inch rectangular tart pan with a removable bottom (or a bottomless tart form) set on a parchment-lined rimmed baking sheet, and trim excess dough flush with rim.
4. Pierce bottom of shell all over with a fork.
5. Refrigerate or freeze until firm, about 30 minutes.
6. Line shell with parchment.
7. Fill with pie weights or dried beans.
8. Bake until crust is just beginning to brown, about 15 minutes.
9. Remove weights and parchment.
10. Bake until golden brown, about 10 minutes more.
11. Let cool completely on a wire rack.
12. (Keep oven on.)
13. Using a mandoline or sharp knife, very thinly slice 1 zucchini and 1 squash lengthwise.
14. Place slices in a single layer on a wire rack over a rimmed baking sheet and sprinkle lightly with salt.
15. Let drain 30 minutes.
16. Cut remaining zucchini and squash into 1/3-inch dice.
17. Heat olive oil in a large skillet over medium-high.
18. Add diced zucchini, diced squash, and leeks, and season with salt and pepper.
19. Cook until golden brown but still firm, 8 to 10 minutes.
20. Let vegetables cool slightly.
21. Spread in an even layer in prepared crust; sprinkle cheese evenly on top.
22. In a bowl, whisk together whole egg, egg yolk, and cream, and season with salt and pepper.
23. Carefully pour egg mixture over cheese and vegetables.
24. Place salted squash slices in between double layers of paper towels.
25. Gently press down to remove as much liquid as possible.
26. Alternating squash colors, weave lattice pattern over top of filling, covering the entire surface.
27. Trim or tuck in ends to fit.
28. Using a pastry brush, coat lattice with olive oil.
29. Bake, loosely covered with aluminum foil, until custard is set, 30 to 35 minutes.
30. Uncover, and cool slightly on a wire rack before unmolding and serving.

flour, brisee, green zucchini, yellow squash, salt, extravirgin olive oil, leeks, gruyere cheese, egg, heavy cream

Taken from www.epicurious.com/recipes/food/views/summer-squash-lattice-tart-389812 (may not work)