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Zucchini and Honeynut Squash Tart

Use seasonal squashes to make a light tart that is perfect for brunch or dinner.
Prep Time 20 mins
Cook Time 40 mins
Blind bake 20 mins
Course Brunch, Dinner
Cuisine American
Servings 8

Equipment

  • Drop Bottom Tart Pan

Ingredients
  

  • 1 Pie Crust Use your favorite!
  • 1 TBS Butter
  • 3 Shallots
  • 1 tsp Salt
  • 1 tsp pepper
  • 1/2 tsp rosemary
  • 1/2 tsp Italian Seasoning
  • 1/4 cup blue cheese or more.. its tasty.
  • 4 eggs
  • 1 small Honey Squash Butternut Squash works too
  • 1 small Zucchini
  • olive oil
  • Honey

Instructions
 

  • Preheat oven to 375 degrees. Fit your pie crust into your tart pan, pressing it the flutes. Stab little holes with a fork across the bottom of the pie crust. Place parchment paper over the pie and fill the pie with pie weights (rice and beans work well). And Blind bake for 20 minutes.
  • Meanwhile, prepare shallets by slicing them thinly and sauteing them with butter, salt, pepper, Rosemary and italian seasoning.
  • Thinly slice zucchini and honey squash and slice into half circles.
  • Lightly scramble the eggs, and pour them into the prepared tart crust. Top with onions and blue cheese.
  • Arrange zucchini and squash in circles around the tart shell, alternating rows to create a pattern between the two different color squashes.
  • Drizzle with olive oil and bake for 40 minutes.
  • Pull from oven and drizzle with honey before serving.
Keyword Brunch, French Tart, Honey Squash, Quiche