1 refrigerated piecrust (half a 14.1-ounce package), at room temperature
2 teaspoons olive oil
2 small zucchini, sliced crosswise into 1/4-inch-thick rounds
2 small yellow squash, sliced crosswise into 1/4-inch-thick rounds
Kernels cut from 1 ear of sweet corn
Coarse salt and pepper
2 tablespoons of your favorite basil pesto
2 ounces cream cheese, at room temperature
1 large egg
5 to 10 grape or cherry tomatoes, halved
1/4 cup shredded Parmesan
5 basil leaves, thinly sliced
Try with crumbled bacon
Instructions
Heat the oven to 450 degrees. Line a baking sheet with parchment paper or use a nonstick silicone baking sheet. Place the piecrust on the prepared baking sheet. Fold and pinch a 1/2-inch rim around the edges of the dough, then set it aside.
Heat the oil in a large skillet over medium-high heat. Add the zucchini, yellow squash, and corn and season with salt and pepper. Cook the vegetables until they're lightly browned, about 5 minutes. Transfer them to a bowl to cool, then toss them with the pesto.
In a small bowl, whisk together the goat cheese or cream cheese and the egg until almost smooth. Season with salt and pepper.
Use a spatula or the back of a spoon to spread the egg and cheese mixture over the piecrust. Spread the cooked vegetables on top, then evenly scatter the tomatoes and Parmesan over the vegetables. Bake the tart until the crust is golden brown, about 20 minutes. Let it cool slightly on a wire rack. Sprinkle it with basil before serving.
Originally Submitted
7/26/2010
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