Rustic Summer Squash Tart

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

Ingredients

• Servings: 12
• 1 tablespoon extra virgin olive oil
• 1 lb mixed summer squash (zucchini, yellow squash and pattypan, cut into 1/4-inch rounds)
• 2 shallots, thinly sliced
• 2 teaspoons fresh thyme or 2 teaspoons fresh marjoram, chopped
• 1 teaspoon chopped garlic
• fresh ground black pepper
• 1 refrigerated pie crust (from a 15-ounce box)
• 4 ounces roquefort cheese (or other good-quality blue cheese) or 4 ounces gorgonzola (or other good-quality blue cheese)
• 1 roasted yellow peppers (freshly roasted or from a jar) or 1 red pepper (freshly roasted or from a jar)
• 1 large plum tomato, sliced and seeds removed
• 1 large egg, beaten

Recipe

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