I saw this recipe in my Family Fun magazine and I knew I had to try it. I made it for lunch yesterday and it was a huge success. Three times Mike mentioned that is was very good. He ranked it a "Do Again" without me even asking. Can't wait to make this again real soon. Summer Veggie & Pesto Tart 1 pie crust 2 tsp olive oil 2 small zucchini, sliced into 1/4 inch thick rounds 2 small yellow squash, sliced 1/4 inch thick rounds kernels cut from 1 ear of sweet corn coarse salt pepper 2 tsp pesto sauce 2 oz goat cheese or cream cheese, room temperature 1 large egg 5 to 10 grape or cherry tomatoes, halved 1/4 cup shredded Parmesan 5 basil leaves, thinly sliced Heat the oven to 450 degrees. Line a baking sheet with parchment paper or use a nonstick silicone baking sheet. Place the pie crust on the prepared baking sheet. Fold and pinch a 1/2 inch rim around the edges of the dough, then set it aside. Heat the oil in a large skillet over medium-high heat. Add the zucchi...