Rustic Summer Squash Tart

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 lb mixed summer squash, cut in 1/4 in rounds
• 2 shallots, thinly sliced
• 2 teaspoons chopped fresh thyme or marjoram, plus sprigs for garnish
• 1 teaspoon chopped garlic
• fresh ground pepper, to taste
• 1 refridgerated pie crust
• 4 ounces Roquefort cheese or gorgonzola
• 1 roasted red pepper, cut into strips
• 1 large plum tomato, sliced
• 1 large egg, beaten

Directions

1. 1

   heat oil in a large non-stick skillet over medium heat, add squash and shallots to cook, turning pieces as they start color, 7 minutes until crisp, tender.

2. 2

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

3. 3

   heat oven to 400°F

4. 4

   Line a baking sheet with parchment paper; unroll or unfold pie crust on parchment paper; with rolling pin roll crust to a 13-in round.

5. 5

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

6. 6

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

7. 7

   Bake 35 to 40 min until pastry is golden.

8. 8

   Slide tart still on parchment, onto a wire rack.

9. 9

   Let cool before serving.