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Summer Squash and Tomato Tart

See full recipe on: Food & Wine



Ingredients

2 tablespoons extra-virgin olive oil
1 pound small yellow squash, sliced 1/4 inch thick
1 large onion, halved and thinly sliced
Salt and freshly ground white pepper
2 tablespoons prepared pesto
5 ounces fresh goat cheese, softened
All-purpose flour, for dusting
14 ounces puff pastry, chilled
1 plum tomato, very thinly sliced
1 large egg beaten with 2 tablespoons water
10 small pitted green olives, coarsely chopped

Nutrition 4 servings

Per Serving % Daily Value
Calories 796
Fat 54g 84%
Carbs 62g 20%
Protein 16g 33%
Fiber 4g 17%
Cholesterol 45mg 15%
Sodium 558mg 23%
     
Fat
Carbs
Protein

Preparation






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