Uses up a good amount if your summer garden bounty. I started by blind baking a pie crust for about 10 minutes and then layered summer squash and zucchini slices in overlapping layers. Because the veggies will shrink up, better to have the slices tightly packed.
I whisked an egg and a couple of teaspoons each of cream and creme fraiche together and then pored it evenly under the veggies.
I topped the tarte with a little shredded mozzarella and put the whole zucchini as it were back into a 425 oven for 30 minutes.
Let the tarte sit for ten minutes before you slice. Add a green salad and you have a simple summer supper and/or a meatless Monday option!