Rustic Summer Squash Tart

READY IN: 1hr 5mins




  • 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.