Ingredients
- 1 pie crust (ready made pie dough, ready to bake I used Pillsbury)
- 1 1/2 yellow squash
- 1 1/2 zucchini
- 1/2 red bell pepper
- 1/2 yellow onion
- 3/4 cup cheese, shredded, your favorite (mild is best)
- 2 tablespoons fresh basil, thinly sliced
- 1 tablespoon oil (extra virgin olive oil)
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
How to Make
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Step 1: Press pie dough into 9” tart pan. Press dough into pan’s fluted edge, trim excess. Cover dart shell with parchment paper and fill with dried beans or baking weights. Bake according to package instructions. Let cool 5 minutes and remove weights. (you may do this earlier in the day, and hold at room temperature until needed).
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Step 2: Slice vegetabless into 1/8” slices – a mandoline is very handy for this. Pat dry with paper towels. Sprinkle cheese and basil over bottom of tart.
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Step 3: Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of zucchini, yellow squash, red bell pepper, and onion. (the onion tends to fall apart – just use a generous pinch of shreds.) Arrange a smaller circle inside the first. Put onions in the center, covered by more squash.
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Step 4: Drizzle the tart with olive oil. Season with salt and pepper. Bake until tart is golden brown around the edges, about 30 minutes
Tips & Variations
- Parchment paper
We hope you enjoy this recipe!
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