Veggie Tart

By Pollin

Ingredients

• 1 refrigerated pie crust (9-inch size)
• 2/3 cup light cream cheese with chives
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 2 plum tomatoes, sliced

Details

Servings 4
Cooking time 30mins
Adapted from cdkitchen.com

Preparation

Step 1

Heat oven to 425 degrees. Line a baking sheet with foil.

Unfold the pie crust on waxed paper and roll it to about a 14-inch circle. Transfer crust to baking sheet. Spread cream cheese on crust to within 2 inches of edge.

Distribute the zucchini and squash evenly over cream cheese; top with tomatoes.

Fold plain edge of dough over vegetables to form a crust, as shown. Bake for 30 minutes, or until crust is lightly browned.