Rustic Summer Squash Tart

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 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 gorgonzola (or other good-quality blue cheese)
• 1 roasted yellow pepper or red pepper (freshly roasted or from a jar)
• 1 large plum tomato, sliced and seeds removed
• 1 large egg, beaten

Directions

1. 1

   Heat oil in large nonstick skillet over medium heat.

2. 2

   Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.

3. 3

   Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.

4. 4

   Heat oven to 400 degrees F.

5. 5

   Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.

6. 6

   With a rolling pin, roll crust to a 13-inch round.

7. 7

   Crumble half the cheese over crust to within 2 inches of edge.

8. 8

   Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.

9. 9

   Bake 35-40 minutes or until pastry is golden.

10. 10

    Slide tart, still on parchment, onto a wire rack.

11. 11

    Crumble remaining cheese over top.

12. 12

    Let cool before serving.