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About the Dish

  • Summer Squash

    Summer Squash

  • Pullman Bread

    Pullman Bread

  • Sweet Onion

    Sweet Onion

  • Garlic

    Garlic

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Lemon

    Lemon

  • Thyme

    Thyme

  • Sliced Almonds

    Sliced Almonds

  • PeachDish Salt

    PeachDish Salt

  • Gruyere Cheese

    Gruyere Cheese

  • Honey

    Honey

  • Arugula

    Arugula

METHOD

1
Place one oven rack in the center and one rack a few inches under the broiler. Heat oven to 400°F. Heat oven to 400°F. Grate squash on large holes of box grater. Toss with 1/4 teaspoon kosher salt. Place in colander set over a bowl, and let stand at room temperature for 10 minutes. Squeeze small handfuls over sink to remove as much liquid as possible. Set aside until needed.
2
While squash rests, prepare your mise en place: Peel and chop onion. Peel and chop garlic. Zest lemon. Cut lemon into wedges. Pick thyme leaves.
3
Brush tops of bread with a total 1 teaspoon olive oil. Place on baking sheet, and sprinkle with black pepper to taste. Bake until crisp and golden, 10 minutes. Remove baking sheet from oven, and heat broiler.
4
While bread toasts, place a sauté pan over medium-high heat, and add 1 teaspoon olive oil. Stir in onion, and cook, stirring often, until tender and golden, about 7 minutes. Reduce heat, and add a few drops of water if onion starts to scorch.
5
Stir in squash and garlic. Cook, stirring continuously, until slightly softened but still crisp-tender, about 2 minutes.
6
Remove from heat. Stir in mustard, lemon zest, thyme and almonds. Season to taste with PeachDish Salt. Divide among toast slices.
7
Sprinkle cheese over squash mixture. Place under broiler until cheese melts and browns in spots, about 2 minutes. Transfer to dinner plates.
8
Drizzle honey over tartines, and season generously with black pepper.
9
Top each tartine with arugula. Serve warm along with extra arugula drizzled with lemon juice and olive oil as desired. Enjoy!