I made this delicious (and easy!) savory tart one night last month. It is a great way to use up some of the tomatoes, summer squash, and zucchini that all of our gardens are producing!
Summer Squash & Tomato Tart with Gorgonzola
(inspired by a recipe from Woman’s Day magazine)
1 Tbsp. olive oil
1 lb mixed summer squash (zucchini, yellow squash, etc, cut into 1/4-inch rounds)
1/2 red onion, sliced thin
2 tsp. chopped fresh thyme
1 tso, chopped garlic
fresh ground black pepper
1 refrigerated pie crust
4 oz. gorgonzola cheese
1 large tomato, sliced and seeded
1 large egg, beaten
Heat oil in large nonstick skillet over medium heat. Add squash and onions and sautee for 7 minutes or until crisp-tender. Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature. Heat oven to 400 degrees F. Line a baking sheet with parchment paper (a silicon sheet works great, too). Unfold pie crust on the parchment and roll out to approximately 13 inches. Crumble half the cheese over crust to within 2 inches of edge. Arrange squash mixture and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg. Bake 35-40 minutes or until pastry is golden. Slide onto a wire rack to cool. Crumble remaining cheese over top. Cool to room temperature before eating.
You can vary the cheese and vegetables. I think it would also be delicious with a bit of mustard spread on the bottom of the crust. I have a recipe for a tomato tart that calls for that.