Rustic Summer Squash Tart

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 lb mixed summer squash, cut in 1/4 in rounds
• 2 shallots, thinly sliced
• 2 teaspoons chopped fresh thyme or 2 teaspoons marjoram, plus sprigs for garnish
• 1 teaspoon chopped garlic
• fresh ground pepper, to taste
• 1 refridgerated pie crust
• 4 ounces roquefort cheese or 4 ounces gorgonzola
• 1 roasted red pepper, cut into strips
• 1 large plum tomato, sliced
• 1 large egg, beaten

Recipe

• 1 heat oil in a large non-stick skillet over medium heat, add squash and shallots to cook, turning pieces as they start color, 7 minutes until crisp, tender.
• 2 remove from heat, stir in thyme garlic, and pepper to taste, cool to room temperature.
• 3 heat oven to 400°f
• 4 line a baking sheet with parchment paper; unroll or unfold pie crust on parchment paper; with rolling pin roll crust to a 13-in round.
• 5 crumble half of the blue cheese over the crust to within 2 inches of the edge.
• 6 arrange squash mixture, pepper strips, and tomato slices on cheese, fold edge of the crust over the filling and brush crust with egg.
• 7 bake 35 to 40 min until pastry is golden.
• 8 slide tart still on parchment, onto a wire rack.
• 9 let cool before serving.