Ingredients for Rustic Summer Squash Tart
- Extra Virgin Olive Oil
- Summer Squash
- ½ cup thinly sliced shallots
- Fresh Thyme
- 2 cloves minced garlic
- Fresh Ground Black Pepper
- Refrigerated Pie Crust
- Roquefort Cheese
- Yellow Peppers
- Plum Tomato
- 1 large egg, beaten
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How to Make Rustic Summer Squash Tart
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add 2 medium yellow squash, 1 medium zucchini (both diced into ½-inch pieces) and ½ cup thinly sliced shallots. Cook, stirring occasionally, for 7-10 minutes, or until squash is crisp-tender and lightly browned.
- Remove from heat and stir in 1 tablespoon fresh thyme leaves, 2 cloves minced garlic, and salt and pepper to taste. Allow to cool completely to room temperature.
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper. Unroll one 14-inch circle of refrigerated pie crust onto the parchment paper.
- Gently roll the crust out to a 13-inch round using a rolling pin.
- Sprinkle ½ cup crumbled feta cheese evenly over the crust, leaving a 2-inch border.
- Arrange the cooled squash mixture, ½ cup thinly sliced red bell pepper, and 1 cup sliced tomatoes over the cheese.
- Fold the edges of the crust over the filling, crimping to seal. Brush the crust with 1 large egg, beaten.
- Bake for 35-40 minutes, or until the pastry is golden brown and the filling is heated through.
- Carefully slide the tart, still on the parchment paper, onto a wire rack to cool slightly.
- Sprinkle the remaining ½ cup feta cheese over the top.
- Let cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
5g
Fat
16g
Carbs
2g
