30 30
YIELD
12 servings
ACTIVE
25 minutes
TOTAL
1 hour 5 minutes
1 TBSP EXTRA-VIRGIN OLIVE OIL
1 LB MIXED SUMMER SQUASH (ZUCCHINI, YELLOW SQUASH AND PATTYPAN), CUT IN ¼-IN. ROUNDS
2 SHALLOTS, THINLY SLICED
2 TSP CHOPPED FRESH THYME OR MARJORAM, PLUS SPRIGSFOR GARNISH
1 TSP CHOPPED GARLIC
FRESHLY GROUND PEPPER
1 REFRIGERATED PIE CRUST (FROM A 15-OZ BOX OF TWO)
4 OZ ROQUEFORT, 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
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°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 ½ 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.
CALORIES 144 TOTAL FAT 9G SATURATED FAT 4G CHOLESTEROL 29MG SODIUM 263MG
TOTAL CARBOHYDRATES 12G DIETARY FIBER 1G PROTEIN 3G
