Rustic Summer Squash Tart |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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a recipe I got from a friends copy of women's day that I'm posting here for safe keeping. It sounds like a like a nice dish to make for a brunch. Ingredients:
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 2 teaspoons marjoram, plus sprigs for garnish |
1 teaspoon chopped garlic |
fresh ground pepper, to taste |
1 refridgerated pie crust |
4 ounces roquefort cheese or 4 ounces gorgonzola |
1 roasted red pepper, cut into strips |
1 large plum tomato, sliced |
1 large egg, beaten |
Directions:
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.
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