Lunch: Rustic Summer Squash Tart

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

Instructions

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-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.
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.

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