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servings:

Diced yellow summer squash, zucchini, and leeks are tossed in butter, seasoned, and topped with Gruyere cheese. The mixture fills a flaky tart crust and is topped with more squash, woven in a lattice pattern.

• All-purpose flour, for dusting
• 1/2 recipe Pate Brisee for Summer Squash Lattice Tart
• 2 medium green zucchini
• 2 medium yellow squash
• Coarse salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 large leeks, white parts only, cut into 1/3-inch dice
• 1/2 cup grated Gruyere cheese (1 ounce)
• 1 large whole egg
• 1 large egg yolk
• 1/4 cup heavy cream
• Extra-virgin olive oil, for brushing

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