1. Preheat oven to 400. Press pie crust into 11-12 inch tart pan
set aside. In 12 inch skillet heat oil over med high heat. Add
zucchini corn and 1/4 tsp salt and pepper.cook 4-5 minutes or
until vegetables are tender crisp,stirring occasionally.set skillet
aside to cool slightly then toss with pesto.
2. Meanwhile in small bowl with fork stir together goat cheese
and egg. Spread egg mixture over pie crust.spread vegetables
evenly over egg mixture.sprinkle with tomatoes and Romano
cheese.bake 18-20 minutes or until rustics golden brown.cool
tart 10 minutes sprinkle with remaining 1/4 tsp salt and basil
before cutting into wedges to serve.