Heat oil in a nonstick pan over med heat. Add squash and shallots and cook, turning pieces as they start to color, until crisp-tender. Remove from heat, stir in thyme, garlic and pepper to taste. Cool to room temperature.
Heat oven to 400. Line a backing sheet with parchment paper, unroll pie curst on parchment paper. With a rolling pin, roll crust into 13 inch round. Crumble half the cheese over crust within 2 inches of the edge. Arrange squash mixture, pepper strips and tomato slices over cheese, fold edges of crust over filling and brush crust with egg.
Bake 35 -40 mins until crust is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool and serve.
Originally Submitted
2/23/2010
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