Italian Yellow Squash Tart

Looking for something new to do with all that summer squash? This will become a family favorite!

• Ready In: 58 mins
• Serves: 6
• Yields: 1 tart

Ingredients

• 1 (8 ounce) can  crescent rolls
• 2  tablespoons Dijon mustard
• 1⁄4 cup butter
• 4  cups  thinly sliced  yellow squash
• 1  cup  thinly sliced cremini mushroom
• 1  medium onion, chopped fine
• 2  garlic cloves, minced
• 1⁄4 cup fresh parsley, chopped
• 2  tablespoons basil, chopped fine
• 2  teaspoons oregano, chopped fine
• 2  teaspoons thyme, chopped fine
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2  large eggs
• 1⁄4 cup milk
• 1  cup mozzarella cheese, shredded
• 1  cup  aged provolone cheese, shredded

Directions

1. Preheat oven to 375 degrees.
2. Unroll crescent dough and press into a 10 inch tart pan-cover bottom and up sides.
3. Make sure you press perforations to seal.
4. Bake for 6 minutes or until lightly browned.
5. Spread crust with mustard, pressing gently with the back of your spoon if base has lifted.
6. Set aside.
7. In a large heavy skillet melt butter over medium high heat.
8. Add squash, mushrooms, onions and garlic.
9. Cook for 7 minutes, stirring frequently.
10. Remove from heat and stir in parsley, basil, oregano, thyme, salt and pepper.
11. In a large mixing bowl whisk together the eggs and milk.
12. Stir in the cheese and vegetable mixture.
13. Pour over crust.
14. Bake for 25 minutes or until a knife inserted in the middle comes out clean.
15. Serve hot or let stand on a wire rack for 1 hour, serving warm.
16. Makes 6 servings for a main dish, 8-10 for a side dish.
17. You can use individual ramekins if you wish. Buy two tubes of the crescent rolls, allowing the points to drape over sides. Place ramekins on a cookie sheet and bake for 20 minutes.