Enjoy the feeling of summer for as long as you’d like with a delightful pastry made from beautiful yellow and green squash. This tart is just as delicious cold as it is hot, making it ideal as an impressive appetizer, brunch superstar or accompaniment at your next BBQ.
1 green squash, sliced into 1/4″ rounds
1 yellow squash, sliced into 1/4″ rounds
1 white onion, chopped
1 red bell pepper, sliced
4 oz. crumbled gorgonzola cheese
1 clove garlic, minced
1 (15 oz.) refrigerated pie crust or boxed pie crust mix
1 large egg, beaten
1 Tbsp. olive oil
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Heat oil in nonstick pan over medium heat. Add onion and garlic and sauté for 1 Add squash, bell pepper and a pinch of salt and pepper. Cook for 5-6 minutes then remove from heat.
- Unroll pie crust (or prepare box mix according to package directions) and arrange on baking sheet. Top with vegetables, half the cheese and a few sprigs of thyme. Fold crust edges over and brush with egg.
- Bake tart for 25-30 minutes or until golden brown. Remove from oven and top with basil and remaining cheese.