adapted from Woman’s Day

 

Recipe Ingredients

  • 1 Tbsp extra-virgin olive oil
  • 1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds
  • 2 shallots, thinly sliced
  • 2 tsp chopped fresh thyme or marjoram, plus sprigs for garnish
  • 1 tsp chopped garlic
  • Freshly ground pepper
  • 1 refrigerated pie crust (from a 15-oz. box)
  • 4 oz Roquefort cheese, 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

Recipe Preparation

  1. 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.
  2. 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.
  3. 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.

I made it with arugula, mushrooms, leeks, red onions, zucchini, red and yellow peppers, tomatoes, really good gorgonzola, and assorted fresh herbs from the garden. And homemade crust, of course.