{"id":8133,"date":"2008-05-02T19:20:47","date_gmt":"2008-05-03T02:20:47","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=8133"},"modified":"2010-06-26T19:21:41","modified_gmt":"2010-06-27T02:21:41","slug":"rustic-summer-squash-tart-recipe","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=8133","title":{"rendered":"Rustic Summer Squash Tart Recipe"},"content":{"rendered":"<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\"><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/06\/Rustic-Summer-Squash-Tart-Recipe_slideshow_image.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-8134\" title=\"Rustic-Summer-Squash-Tart-Recipe_slideshow_image\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/06\/Rustic-Summer-Squash-Tart-Recipe_slideshow_image.jpg\" alt=\"\" width=\"320\" height=\"379\" srcset=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/06\/Rustic-Summer-Squash-Tart-Recipe_slideshow_image.jpg 320w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/06\/Rustic-Summer-Squash-Tart-Recipe_slideshow_image-253x300.jpg 253w\" sizes=\"auto, (max-width: 320px) 100vw, 320px\" \/><\/a>1 T. extra-virgin olive oil<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\">1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1\/4-in. rounds<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\">2 shallots, thinly sliced<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\">2 tsp. chopped fresh thyme or marjoram, plus sprigs for garnish<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\">1 tsp. chopped garlic<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\">Freshly ground pepper<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\">1 refrigerated pie crust (from a 15-oz. box)<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\">4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\">1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\">1 large plum tomato, sliced, seeds removed<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\">1 large egg, beaten<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">\u00c2\u00a0<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Calibri;\">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. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature. Heat oven to 400\u00c2\u00b0 F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. 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 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.<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">\u00c2\u00a0<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">Yield: 12 servings<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">Calories: 144<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">Fat: 9g<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">Fiber: 1g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 T. extra-virgin olive oil 1 lb mixed summer squash (zucchini, yellow squash and 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), cut in strips 1 large plum tomato, sliced, seeds&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=8133\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,3],"tags":[],"class_list":["post-8133","post","type-post","status-publish","format-standard","hentry","category-appetizers-snacks","category-meat-free","category-vegetables"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/8133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8133"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/8133\/revisions"}],"predecessor-version":[{"id":8136,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/8133\/revisions\/8136"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}