Quick Summery Veggie Tart

1. 1

   Preheat oven to 425 degrees F.

2. 2

   In 12-inch skillet, heat 1 tablespoon oil on medium-high.

3. 3

   Add garlic and cook 30 seconds, stirring.

4. 4

   Add onion, red pepper, and 1/8 teaspoon each salt and freshly ground black pepper.

5. 5

   Cook 4 minutes or until softened and browned, stirring frequently.

6. 6

   Remove from heat and let cool to room temperature.

7. 7

   Mixture can be refrigerated, covered, up to overnight.

8. 8

   While mixture cools, combine cream cheese, basil, and 1/8 teaspoon each salt and pepper; stir until well mixed.

9. 9

   With vegetable peeler, peel zucchini and squash lengthwise into thin ribbons.

10. 10

    Lay piecrust flat on jelly-roll pan.

11. 11

    Spread cream cheese mixture in even layer, leaving 1-inch border.

12. 12

    Spread onion-pepper mixture over cream cheese; decoratively arrange zucchini and squash ribbons on top.

13. 13

    Fold border of dough over vegetable mixture.

14. 14

    Brush remaining teaspoon oil over zucchini and squash.

15. 15

    Bake 30 to 35 minutes or until browned.

16. 16

    Serve tart warm or at room temperature.

* Per serving · 4 servings · Values may vary.