Looking for ways to use those fresh veggies from your garden? Here’s a way you can have a delicious meal or side dish and use some of them.  There are some alternatives I’m going to try with it in the future but here is the original way I made it.

1 rolled refrigerated pie crust
1/2 container of onion and chive cream cheese
4 medium ripe tomatoes, about 1 pound total, thinly sliced, patted dry
2 medium summer squash (or zucchini)
a few table spoons of panko bread crumbs
sprinkle of salt and pepper

Heat oven to 400 degrees. Coat a 9-inch tart pan with nonstick cooking spray. (I  used olive oil spray)

Fit pie crust into pan and remove excess dough from around edge. Prick the bottom of the crust all over with a fork.  Bake at 400 degrees for 12 minutes.  Cool. (Cream cheese spreads much easier if your crust is cool) Reduce oven to 350 degrees.

Spread cheese evenly over bottom of crust (1/4 to 1/3 of the tub may be plenty I found after trying it with 1/2).  Alternately fan tomato and squash slices in pan.  Sprinkle with salt, pepper and bread crumbs.

Bake tart at 350 degrees for 40 minutes or until nicely browned and squash is fork tender.  Cool slightly and serve.

I’ve also tried some pepperoni in between a few of the squash. I’ve thought about adding some chicken since my husband doesn’t care for meatless dinners. I myself am satisfied with just a couple of slices of this wonderful way to use my fresh tomatoes and squash.

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