Rustic Summer Squash Tart

Total Time
1hr 5mins
25 mins
40 mins

This recipe is from Woman's Day.

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  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.