Summer Veggie Tart

This tart is a great side to grilled meats or also could be a quick and easy appetizer with summer time cocktails on the deck!

Summer Veggie Tart

4 ounces cream cheese, softened
1/4 cup fresh basil leaves, finely chopped, plus additional for garnish
salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 jar roasted red peppers, chopped
1 small  zucchini, thinly sliced with veggie peeler
1 small  yellow squash ,thinly sliced with veggie peeler
sprinkle of garlic salt
1 teaspoon olive oil
1 (9-inch) refrigerated pie crust 

Preheat oven to 400°
Combine cream cheese, basil, garlic and onion powder, salt and pepper; stir until well mixed. With vegetable peeler, peel zucchini and squash lengthwise into thin ribbons.
Lay pie crust flat on baking sheet lined with foil. Spread cream cheese mixture in even layer, leaving 1-inch border. Spread chopped peppers over cream cheese; decoratively arrange zucchini and squash ribbons on top and sprinkle with garlic salt.  Fold border of dough over vegetable mixture. Brush remaining teaspoon oil over zucchini and squash.
Bake 30 to 35 minutes or until browned. Serve tart warm or at room temperature. 

Recipe adapted from here 

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