1 tbs extra virgin olive oil
1 pound mixed summer squash, cut in 1/4 inch rounds
2 shallots, thinly sliced
2 tsp chopped thyme or marjoram, plus springs for garnish
1 tsp chopped garlic
1 refrigerated pie crust
4 oz Roquefort cheese, Gorgonzola or other blue cheese
1 roasted yellow or red pepper, cut into strips
1 large plum tomato, sliced, seeds removed
1 large egg, beaten
Heat oil in a skillet. Add squash and shallots and cook 7 min. or until crisp tender. Remove from heat, stir in thyme, garlic and pepper to taste. Cool to room temp. Heat oven to 400 degrees. Line a baking sheet with parchment paper.
Unfold pie crust on the parchment. Roll crust to a 13 inch round. Crumble half the cheese over crust to within 2 inch of edge. Arrange squash mixture, pepper strips, and tomato slices on cheese, fold edge of the crust over filling and brush crust with egg.
Bake 40 min. or until pastry is golden. Slide tart, still on parchment onto a wire rack. Crumble remaining cheese over top. Let cool before serving. MAKES 12 SERVINGS.