From: Woman's Day US

Yields:
12
Prep Time:
25 mins
Total Time:
1 hr 5 mins
Cal/Serv:
144
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Ingredients
- 1 Tbsp. extra-virgin olive oil
- 1 lb. mixed summer squash (zucchini, yellow squash and pattypan)
- 2 shallots
- 2 tsp. chopped fresh thyme or marjoram
- 1 tsp. chopped garlic
- Freshly ground pepper
- 1 refrigerated pie crust (from a 15-oz. box)
- 4 oz. Roquefort cheese
- 1 roasted yellow or red pepper (freshly roasted or from a jar)
- 1 large plum tomato, sliced
- 1 large egg
Directions
- Step 1Heat 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.
- Step 2Heat oven to 400°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-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
- Step 3Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.
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