Veggie Tart

By jsmiller88

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 1 teaspoon(s) extra-virgin olive oil
• 1 clove(s) garlic, crushed with press
• 1 small red onion, finely chopped
• 1 large red pepper, finely chopped
• Salt
• Pepper
• 4 ounce(s) cream cheese, softened
• 1/4 cup(s) fresh basil leaves, finely chopped, plus additional for garnish
• 1 small (4 ounce) zucchini, trimmed
• 1 small (4 ounce) yellow squash, trimmed
• 1 (9-inch) refrigerated piecrust, ready-to-unroll

Preparation

Step 1

Directions:

1. Preheat oven to 425 degrees F In 12-inch skillet, heat 1 tablespoon oil on medium-high. Add garlic and cook 30 seconds, stirring. Add onion, red pepper, and 1/8 teaspoon each salt and freshly ground black pepper.

2. Cook 4 minutes or until softened and browned, stirring frequently. Remove from heat and let cool to room temperature. Mixture can be refrigerated, covered, up to overnight.

3. While mixture cools, combine cream cheese, basil, and 1/8 teaspoon each salt and pepper; stir until well mixed. With vegetable peeler, peel zucchini and squash lengthwise into thin ribbons.

4. Lay piecrust flat on jelly-roll pan. Spread cream cheese mixture in even layer, leaving 1-inch border. Spread onion-pepper mixture over cream cheese; decoratively arrange zucchini and squash ribbons on top. Fold border of dough over vegetable mixture.

5. Brush remaining teaspoon oil over zucchini and squash. Bake 30 to 35 minutes or until browned. Serve tart warm or at room temperature.

6. Tip Make pretty zucchini and squash ribbons using a vegetable peeler: If the vegetables have a lot of seeds, rotate them 90 degrees each time you hit the seeds, and start peeling on a different side. Discard the core of seeds.