Shelly's Recipe

RUSTIC SUMMER VEGETABLE TART

Category: Quiche and Savory Tarts / Tartlettes

1 tablespoon extra-virgin olive oil
1 pound mixed summer squash (zucchini, yellow squash and pattypan), cut into 1/4-inch rounds
2 shallots, thinly sliced
2 teaspoons chopped fresh thyme or marjoram, plus sprigs for garnish
1 teaspoon chopped garlic
Freshly ground pepper
1 refrigerated pie crust (from a 15-ounce box of 2)
4 ounces Roquefort, Gorgonzola or other good-quality blue cheese
1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips
1 large plum tomato, sliced, seeds removed
1 large egg, beaten

Heat oil in a 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 degrees. 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 1/2 the cheese over crust to within 2 inches of the edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.

Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, to a wire rack. Crumble remaining cheese over top. Let cool before serving. Serves 12.