Summer Squash and Tomato Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons extra-virgin olive oil |
1 pound yellow squash, sliced 1/4 inch thick |
1 large onion, halved and thinly sliced |
1 dash salt |
1 dash white pepper |
2 tablespoons pesto sauce |
5 ounces goat cheese, fresh, softened |
1 pillsbury pet ritz pie crust regular |
1 small tomato, very thinly sliced |
10 olives, green, pitted, coarsely chopped |
Directions:
1. PREHEAT the oven to 425°. In a large skillet, heat the olive oil. Add the squash and onion and season with salt and white pepper. Cover and cook over moderately high heat, stirring occasionally, until the squash and onion are lightly browned, about 5 minutes. Remove the skillet from the heat and let stand, covered, for 5 minutes. Transfer the vegetables to a strainer and press lightly.
2. MEANWHILE, in a small bowl, blend the pesto with the goat cheese.
3. SPREAD the goat cheese all over the pie crust, leaving a 1-inch border all around. Top with the squash mixture. Arrange the tomato slices on the pie and sprinkle with salt and white pepper. Bake in the lower third of the oven for about 45 minutes, until the edges are golden and the bottom is completely cooked through. Sprinkle with the olives, cut into 4 slices and serve right away.
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