New Roots is a partnership of Catholic Charities of Northeast Kansas and Cultivate KC

Rustic Summer Squash and Pepper Tart


  • 1 Tbsp extra-virgin olive oil
  • 1 lb. mixed summer squash (zucchini, yellow squash, & pattypan), 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 okay) cut in strips.
  • 1 large plum tomato, sliced seed removed.
  • 1 large egg, beaten.


  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.
  2. Remove from heat, stir in thyme, garlic and pepper to taste. Cool to room temperature.
  3. Heat oven to 400 degrees F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment.
  4. With a rolling pan, roll crust to a 13-in round. Crumble half the cheese over crust to within 2 in. of edge.
  5. Arrange squash mixture, pepper strips and tomato slices on cheese, fold edge of the crust over filling and brush crust with egg.
  6. 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.