Rustic Summer Squash Tart
It's not summer I know. But zucchini and yellow squash are on sale and I wanted to make them. This recipe has some of my favorite ingredients in it...pie crust, zucchini,peppers and cheese. Yum.
1 tsp olive oil
1 lb mixed summer squash (zucchini, yellow squash) cut into 1/4 rounds
1 tsp chopped garlic
Freshly ground pepper
1 refrigerated pie crust (from a 15oz. box)
4 oz Roquefort, Gorgonzola other good-quality blue cheese (I prefer Gorgonzola way & more than 4 oz.!!)
1 roasted yellow or red pepper; cut in strips
1 large plum tomato sliced; seeds removed
1 large egg; beaten
1. Heat oil in large skillet over medium heat. Add squash, cook turning pieces as they start to color; 7 minutes or until crisp tender. Remove from heat; stir in garlic and pepper to taste. Cool to room temperature.
2. Heat oven to 400
Line 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 blue cheese over crust within 2 inches of the edge. Arrange squash mixture, pepper strips and tomato slices and crumble the remaining cheese on top; fold edge of the crust over filling and brush crust with egg.
3. Bake 35-40 minutes until pastry is golden. Slide tart, still on parchment onto wire rack. Crumble remaining cheese over top. Let cool before serving.
1 tsp olive oil
1 lb mixed summer squash (zucchini, yellow squash) cut into 1/4 rounds
1 tsp chopped garlic
Freshly ground pepper
1 refrigerated pie crust (from a 15oz. box)
4 oz Roquefort, Gorgonzola other good-quality blue cheese (I prefer Gorgonzola way & more than 4 oz.!!)
1 roasted yellow or red pepper; cut in strips
1 large plum tomato sliced; seeds removed
1 large egg; beaten
1. Heat oil in large skillet over medium heat. Add squash, cook turning pieces as they start to color; 7 minutes or until crisp tender. Remove from heat; stir in garlic and pepper to taste. Cool to room temperature.
2. Heat oven to 400
Line 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 blue cheese over crust within 2 inches of the edge. Arrange squash mixture, pepper strips and tomato slices and crumble the remaining cheese on top; fold edge of the crust over filling and brush crust with egg.
3. Bake 35-40 minutes until pastry is golden. Slide tart, still on parchment onto wire rack. Crumble remaining cheese over top. Let cool before serving.
