Course: Appetizer, Main Course
Cuisine: American, Vegetarian
Start to roll the dough out between sheets of waxed paper, though count on pressing broken parts into the pan.
Use any combination of squash. Try to use a zucchini that is light green, likely found at the Farmer’s Market. They are less watery and have more flavor than the “supermarket” zucchini.
Prepare the vegetables while the tart shell is baking.
I don’t keep half and half cream in the fridge. But in the pantry there is always a can or two of evaporated skim milk--in case I want a milk that is thicker and less sweet than almond milk. Feel free to use soy milk if that is what you have on hand.