Rustic Summer Squash Tart

READY IN: 1hr 5mins
Recipe by Lainey39

This recipe is from Woman's Day.

Top Review by BarbryT

Oh, this is a phenomenally beautiful dish! And just delicous. I like blue cheese so that worked well for me. But I suspect an alternative easily meltable cheese would do very nicely for those who don't like blue cheese. Feta? (because the saltiness is crucial, I think). Goat cheese? In any case, this is wonderful...make it! (Note--do use a crust that you like.... I simply don't like crust made with shortening, so I splurge and either make or, in this case, purchase a pie crust made with butter. You're not going to like this if you don't like your crust.)

Ingredients Nutrition

Directions

  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.

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