Rustic Summer Squash Tart Recipe

Name: Rustic Summer Squash Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 lb mixed summer squash (zucchini, yellow squash and pattypan, cut into 1/4-inch rounds); 2 shallots, thinly sliced; 2 teaspoons fresh thyme or 2 teaspoons fresh marjoram, chopped; 1 teaspoon chopped garlic; fresh ground black pepper; 1 refrigerated pie crust (from a 15-ounce box); 4 ounces Roquefort cheese (or other good-quality blue cheese) or 4 ounces gorgonzola (or other good-quality blue cheese); 1 roasted yellow peppers (freshly roasted or from a jar) or 1 red pepper (freshly roasted or from a jar); 1 large plum tomato, sliced and seeds removed; 1 large egg, beaten

Servings: persons

1 tablespoon extra virgin olive oil
1 lb mixed summer squash (zucchini, yellow squash and pattypan, cut into 1/4-inch rounds)
2 shallots, thinly sliced
2 teaspoons fresh thyme or 2 teaspoons fresh marjoram, chopped
1 teaspoon chopped garlic
fresh ground black pepper
1 refrigerated pie crust (from a 15-ounce box)
4 ounces Roquefort cheese (or other good-quality blue cheese) or 4 ounces gorgonzola (or other good-quality blue cheese)
1 roasted yellow peppers (freshly roasted or from a jar) or 1 red pepper (freshly roasted or from a jar)
1 large plum tomato, sliced and seeds removed
1 large egg, beaten

1
Heat oil in large nonstick skillet over medium heat.
2
Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.
3
Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.
4
Heat oven to 400 degrees F.
5
Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.
6
With a rolling pin, roll crust to a 13-inch round.
7
Crumble half the cheese over crust to within 2 inches of edge.
8
Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
9
Bake 35-40 minutes or until pastry is golden.
10
Slide tart, still on parchment, onto a wire rack.
11
Crumble remaining cheese over top.
12
Let cool before serving.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 lb mixed summer squash (zucchini, yellow squash and pattypan, cut into 1/4-inch rounds), 2 shallots, thinly sliced, 2 teaspoons fresh thyme or 2 teaspoons fresh marjoram, chopped, and more.

Yes, Rustic Summer Squash Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rustic Summer Squash Tart

How did you like this recipe?

Frequently Asked Questions