Italian Yellow Squash Tart

• 1 (8 ounce) can crescent rolls
• 2 tablespoons Dijon mustard
• 14 cup butter
• 4 cups thinly sliced yellow squash
• 1 cup thinly sliced cremini mushroom
• 1 medium onion, chopped fine
• 2 garlic cloves, minced
• 14 cup fresh parsley, chopped
• 2 tablespoons basil, chopped fine
• 2 teaspoons oregano, chopped fine
• 2 teaspoons thyme, chopped fine
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 large eggs
• 14 cup milk
• 1 cup mozzarella cheese, shredded
• 1 cup aged provolone cheese, shredded

1. Preheat oven to 375 degrees.
2. Unroll crescent dough and press into a 10 inch tart pan-cover bottom and up sides.
3. Make sure you press perforations to seal.
4. Bake for 6 minutes or until lightly browned.
5. Spread crust with mustard, pressing gently with the back of your spoon if base has lifted.
6. Set aside.
7. In a large heavy skillet melt butter over medium high heat.
8. Add squash, mushrooms, onions and garlic.
9. Cook for 7 minutes, stirring frequently.
10. Remove from heat and stir in parsley, basil, oregano, thyme, salt and pepper.
11. In a large mixing bowl whisk together the eggs and milk.
12. Stir in the cheese and vegetable mixture.
13. Pour over crust.
14. Bake for 25 minutes or until a knife inserted in the middle comes out clean.
15. Serve hot or let stand on a wire rack for 1 hour, serving warm.
16. Makes 6 servings for a main dish, 8-10 for a side dish.
17. You can use individual ramekins if you wish.
18. Buy two tubes of the crescent rolls, allowing the points to drape over sides.
19. Place ramekins on a cookie sheet and bake for 20 minutes.

crescent rolls, mustard, butter, cremini mushroom, onion, garlic, fresh parsley, basil, oregano, thyme, salt, pepper, eggs, milk, mozzarella cheese, aged provolone cheese

Taken from www.food.com/recipe/italian-yellow-squash-tart-217387 (may not work)