Rustic Summer Squash Tart

• 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.

extra virgin olive oil, mixed summer, shallots, thyme, garlic, fresh ground black pepper, crust, cheese, yellow peppers, tomato, egg

Taken from www.food.com/recipe/rustic-summer-squash-tart-312149 (may not work)