Rustic summer squash tart = YUMMMM

Mom had a Woman's Day magazine (August 1, 2008 issue) that had a lot of yummy looking recipes in it. Tonight for dinner I made rustic summer squash and not only was it pretty, but it was delish!! Below is the recipe ...


1 Tbsp extra - virgin olive oil
1 lb mixed summer squash, cut in 1/4 inch rounds
2 shallots, thinly sliced
2 tsp chipped 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)
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. Line a baking sheet with parchment paper; unroll or unfold the pie crust on the parchment. With a rolling pin, roll crust to a 13 inch round. Crumble half the cheese over crust to within 2 inches 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 -40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

Enjoy ...