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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Rustic Summer Squash Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions