1 tbsp extra virgin olive oil + 1 tsp extra virgin olive oil
1 clove garlic, crushed with press
1 small red onion, finely chopped
1 large red pepper, finely chopped
4 oz cream cheese
.25 cups fresh basil leaves, finely chopped
1 small (4 oz) zucchini, trimmed
1 small (4 oz) yellow squash, trimmed
1 (9 inch) refrigerated pie crust, ready to unroll
Preheat oven to 425 degrees. In a 12 inch skillet, heat 1 tablespoon oil on medium high. Add garlic and cook 30 seconds, stirring. Add onion red pepper and 1/8 tsp each salt and freshly ground black pepper. Cook 4 minutes or until softened and browned, stirring frequently. When about a minute remains add cream cheese, basil and 1/8 tsp each salt and pepper. Stir until well mixed and set aside to cool.
With vegetable peeler, peel zucchini and squash lengthwise into thin ribbons.
Lay piecrust flat on jelly roll pan. Spread onion, pepper, cream cheese mixture in even layer, leaving 1 inch border. Decoratively arrange zucchini and squash ribbons on top. Fold border of dough over vegetable mixture. Brush remaining tsp oil over zucchini and squash.
Bake 30 to 35 minutes or until browned. Serve tart warm or at room temperature.