Rustic Summer Squash Tart
Adapted from Woman's Day
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 lb mixed summer squash (zucchini and yellow squash), cut in 1/4-inch rounds
2 shallots, thinly sliced
2 tsp fresh thyme or marjoram, chopped, plus sprigs for garnish
1 tsp garlic, chopped
Freshly ground black pepper
1 refrigerated pie crust
4 oz Roquefort or Gorgonzola cheese
1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips
1 large plum tomato, sliced and seeds removed
1 large egg, beaten
Heat 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.
Heat 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-inch round. Crumble half the cheese over the crust to within 2 inches of the edge. Arrange squash mixture, pepper strips, and tomato slices on cheese; fold edges of the crust over filling and brush crust with egg.
Bake 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.
Makes 12 servings
Prep Time: 25 Minutes
Cook Time: 1 Hour, 5 Minutes
Per serving: 140 calories; 9g total fat; 3g saturated fat; 23mg cholesterol; 251mg sodium; 10g total carbohydrates; 1g dietary fiber; 4g protein;
Allergy Warning: Contains milk and eggs and wheat