Ingredients

• 1 Tbsp extra-virgin olive oil
• 1 lb mixed summer squash (zucchini, yellow squash and patty pan), cut in 1/4-in. rounds
• 2 shallots, thinly sliced
• 2 tsp chopped fresh thyme or marjoram, plus sprigs for garnish
• 1 tsp chopped garlic
• Freshly ground pepper
• 1 refrigerated pie crust (from a 15-oz. box)
• 4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese
• 1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips
• 1 large plum tomato, sliced, seeds removed
• 1 large egg, beaten

Preparation

1. 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.

2.Heat oven to 400° 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-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.

3. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.