This recipe is from Woman's Day.
Make and share this Rustic Summer Squash Tart recipe from Food.com.
- 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
- Heat oil in large nonstick skillet over medium heat.
- Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.
- Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.
- Heat oven to 400 degrees F.
- Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.
- With a rolling pin, roll crust to a 13-inch round.
- Crumble half the cheese over crust to within 2 inches of edge.
- Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
- Bake 35-40 minutes or until pastry is golden.
- Slide tart, still on parchment, onto a wire rack.
- Crumble remaining cheese over top.
- Let cool before serving.