Summer Veggie & Pesto Tart

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 zucchini, yellow squash, and corn and season with salt and pepper. Cook the vegetables until they're lightly browned, about 5 minutes. Transfer them to a bowl to cool, then toss them with the pesto.

In a small bowl, whisk together the goat cheese or cream cheese and the egg until almost smooth. Season with salt and pepper.

Use a spatula or the back of a spoon to spread the egg and cheese mixture over the pie crust. Spread the cooked vegetables on top, then evenly scatter the tomatoes and Parmesan over the vegetables. Bake the tart until the crust is golden brown, about 20 minutes. Let it cool slightly on a wire rack. Sprinkle it with basil before serving. Serves 8.