Rustic Summer Squash Tart

I saw this recipe in my Woman's Day magazine and thought it would make for a yummy vegetarian dinner. I did make a few changes to ours to suit our tastes and to use what I had on hand. The Other Williams and I both LOVED this recipe and thought next time we'd add mushrooms to it.

Prep was a little time consuming but this is something that can be made the night before and popped into the oven for a quick week night meal. I also think this might freeze well. The tart would make a great side or an appetizer at a party. Or you can make it your main meal like we did.

1¼ hours | 25 min prep

SERVES 3-4 as main meal or 12 as appetizer

• 1 tablespoon extra virgin olive oil
• 1 lb mixed summer squash, cut in 1/4 in rounds
• 2 shallots, thinly sliced
• 2 teaspoons chopped fresh thyme or marjoram, plus sprigs for garnish (I used dried)
• 1 teaspoon chopped garlic
• fresh ground pepper, to taste
• 1 refridgerated pie crust
• 4 ounces Roquefort cheese or gorgonzola or other good blue cheese
  
• 1 roasted red pepper, cut into strips
• 1 large plum tomato, sliced (I used roma)
  
• 1 large egg, beaten

1. heat oil in a large non-stick skillet over medium heat, add squash and shallots to cook, turning pieces as they start color, 7 minutes until crisp, tender.
2. Remove from heat, stir in thyme garlic, and pepper to taste, cool to room temperature.
3. heat oven to 400°F
4. Line a baking sheet with parchment paper; unroll or unfold pie crust on parchment paper; with rolling pin roll crust to a 13-in round.
5. Crumble half of the blue cheese over the crust to within 2 inches of the edge.
6. Arrange squash mixture, pepper strips, and tomato slices on cheese, fold edge of the crust over the filling and brush crust with egg.
7. Bake 35 to 40 min until pastry is golden.
8. Slide tart still on parchment, onto a wire rack.
9. Let cool before serving.