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    You are in: Home / Recipes / Rustic Summer Squash Tart Recipe
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    Rustic Summer Squash Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    25 mins

    40 mins

    Anastacey's Note:

    a recipe I got from a friends copy of women's day that I'm posting here for safe keeping. It sounds like a like a nice dish to make for a brunch.

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    Ingredients:

    Serves: 12

    Yield:

    tart

    Units: US | Metric

    Directions:

    1. 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. 2
      Remove from heat, stir in thyme garlic, and pepper to taste, cool to room temperature.
    3. 3
      heat oven to 400°F
    4. 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. 5
      Crumble half of the blue cheese over the crust to within 2 inches of the edge.
    6. 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. 7
      Bake 35 to 40 min until pastry is golden.
    8. 8
      Slide tart still on parchment, onto a wire rack.
    9. 9
      Let cool before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Rustic Summer Squash Tart

    Serving Size: 1 (77 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 114.7
     
    Calories from Fat 71
    62%
    Total Fat 7.9 g
    12%
    Saturated Fat 3.2 g
    16%
    Cholesterol 26.1 mg
    8%
    Sodium 246.2 mg
    10%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 1.4 g
    5%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    roasted red peppers

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