what's for dinner.

Rustic Squash Tart

From: Lynn Bird

1 Tbsp. extra-virgin olive oil

1 small yellow squash cut in rounds

1 small zucchini cut in rounds

2 shallots thinly sliced or 1 small onion thinly sliced

2 peppers (red, yellow or green) cut in strips

1 large plum or roma tomato thinly sliced

2 cloves chopped/minced garlic

Freshly ground pepper

salt

1 refrigerator pie crust (brought to room temp.)

1 cup shredded cheese (cheddar, Monterey jack, etc)

1 tsp. chopped fresh thyme or marjoram or rosemary (or all 3!)

1 large egg, beaten

*cooked chicken could be used too

Heat oven to 400 degrees.

Heat oil in large skillet over medium heat. Add veggies until crisp-tender (however you like them). Stir in garlic, thyme/marjoram/rosemary and pepper (also can add a bit of salt).

Unroll the pie crust and roll into a 13 inch round, Place on pizza stone or cookie sheet.  Crumble ½ of the cheese over crust to within 2 inches of edge.  Arrange squash mixture, pepper strips and tomato slices on cheese. Cover with remaining cheese.  Fold edge of pie crust up over filling and brush crust with beaten egg.

Bake 35 to 40 min. until pastry is golden brown.

{ This recipe is very flexible!  I made it the other night & just used what veggies I had: 1 red bell pepper, 1 zucchini, 1 yellow squash, 1 japanese eggplant, 3 small carrots... and I didn't have the fresh thyme, marjoram or rosemary, so I used a sprinkle of each in dried form -- still tasted great!

Thanks for the great recipe, Mom! }