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Rustic Summer Squash Tart

Woman's Day Kitchen
  • 65 minutes
  • Serves 12

INGREDIENTS

1 tsp

Garlic

1

Plum tomato, large

2

Shallots

1 lb

Summer squash, mixed

2 tsp

Thyme or marjoram, fresh

1

Egg, large

1

Pepper, Freshly ground

1 tbsp

Olive oil, extra-virgin

1

Pie crust, refrigerated

4 oz

Roquefort cheese

1

Roasted yellow or red pepper (freshly roasted or from a jar)