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2. Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Repeat to make more pizzas.

summer squash lattice tart

SERVES 6

All-purpose flour, for work surface

½ recipe Martha’s Perfect Pâte Brisée (Basics)

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

½ cup grated Gruyère cheese (1 ounce)

1 large whole egg

1 large egg yolk

¼ cup heavy cream

Olive oil, for brushing

1. Preheat the oven to 375°F. Have ready a 4½ × 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.

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.

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.

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.

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.

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.

red and golden beet cheese tart

MAKES ONE 9 × 13-INCH TART

All-purpose flour, for dusting

1½ disks Martha’s Perfect Pâte Brisée (Basics)

1½ pounds (without greens) red, golden, and Chioggia beets

2 tablespoons extra-virgin olive oil, plus more for drizzling

Coarse salt

1 pound soft goat cheese, room temperature

4 ounces fresh ricotta cheese (scant ½ cup)

2 teaspoons finely chopped fresh thyme, plus about 1 teaspoon whole leaves

Freshly ground pepper

½ cup grated fontina cheese

1. Preheat the oven to 375°F. On a lightly floured surface, place 1½ disks pâte brisée next to each other; roll out to 1/8 inch thick. Press firmly into a 9 × 13-inch rimmed baking sheet, leaving a 1-inch overhang on all sides. Tuck the edges of dough under to create a double thickness; press firmly against the pan. Prick the dough with a fork. Refrigerate 30 minutes.

2. Line the shell with parchment or foil; fill with pie weights or dried beans. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Remove the weights and parchment. Let the shell cool completely. (Leave oven on.)

3. Trim all but ½ inch of stems from the beets; rinse. Toss with the oil and 1 teaspoon salt. Transfer to a rimmed baking sheet; cover tightly with foil. Roast until the beets are tender, 45 to 60 minutes. When cool enough to handle, peel the beets with a paring knife. Cut into thin rounds.