Summer Squash and Tomato Tart
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
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