Rustic Summer Squash Tart With Tomatoes And Cheese

Summer squash, shallots, chopped fresh herbs, garlic, bell pepper, plum tomato, and Roquefort cheese in a golden brown tart.

Ingredients -

1 tablespoon Extra Virgin Olive Oil
1 pound Mixed Summer Squash, cut in 1/4 inch rounds
2 Shallots, thinly sliced
2 teaspoons chopped Thyme or Marjoram, plus springs for garnish
1 teaspoon chopped Garlic
Fresh Ground Black Pepper
1 Refrigerated Pie Crust
4 ounces Roquefort Cheese
1 Roasted Yellow or Red Pepper, cut into strips
1 large Plum Tomato, sliced, seeds removed
1 large Egg, beaten

Preparation:

1. Preheat oven to 400 F.

2. Add oil to skillet and heat over medium heat.

3. Add squash rounds and shallots to skillet and sauté until vegetables are crisp tender.

4. Remove skillet from heat, stir in chopped thyme, chopped garlic, and fresh ground black pepper.

5. Cool to room temperature.

6. Line baking sheet with parchment paper.

7. Carefully roll pie crust onto parchment paper. Use rolling pin to roll out to 13” circle.

8. Crumble Roquefort cheese over pie crust to within 2” of edge.

9. Arrange squash mixture, bell pepper strips, and tomato slices over cheese. Fold crust edge up and over filling.

10. Brush pie crust with beaten egg.

11. Bake tart 40-45 minutes or until golden brown.

12. Remove from oven. Slide tart, still on parchment onto a wire rack.

13. Cool before serving.

Cooking Tip

Hard Shell Squash

Hard shell squash, like butternut or acorn, will last up to 6 months if kept in a cool dry space. Be careful not to bruise the skin. Squash are decorative, so a fruit bowl or countertop are often good spots.

Squash Tips

Fresh Garlic

The best times to enjoy garlic are within the few months of harvest, usually late summer and fall. Garlic has its best flavor right after being picked.