Rustic Summer Squash Tart |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe is from Woman's Day. Ingredients:
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 |
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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