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1
Preheat oven to 425 degrees F.
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2
In 12-inch skillet, heat 1 tablespoon oil on medium-high.
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3
Add garlic and cook 30 seconds, stirring.
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4
Add onion, red pepper, and 1/8 teaspoon each salt and freshly ground black pepper.
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5
Cook 4 minutes or until softened and browned, stirring frequently.
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6
Remove from heat and let cool to room temperature.
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7
Mixture can be refrigerated, covered, up to overnight.
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8
While mixture cools, combine cream cheese, basil, and 1/8 teaspoon each salt and pepper; stir until well mixed.
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9
With vegetable peeler, peel zucchini and squash lengthwise into thin ribbons.
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10
Lay piecrust flat on jelly-roll pan.
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11
Spread cream cheese mixture in even layer, leaving 1-inch border.
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12
Spread onion-pepper mixture over cream cheese; decoratively arrange zucchini and squash ribbons on top.
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13
Fold border of dough over vegetable mixture.
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14
Brush remaining teaspoon oil over zucchini and squash.
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15
Bake 30 to 35 minutes or until browned.
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16
Serve tart warm or at room temperature.
