Rustic Summer Squash Tart - cooking recipe

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

Preparation

Heat oil in large nonstick skillet over medium heat.
Add squash and shallots and cook, turning pieces as they start to color, 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, unroll or unfold pie crust on the parchment.
With a rolling pin, roll crust to a 13-inch round.
Crumble half the cheese over crust to within 2 inches of edge.
Arrange squash mixture, pepper strips 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 tart, still on parchment, onto a wire rack.
Crumble remaining cheese over top.
Let cool before serving.