Vegetable Pie

Pastry:

1 1/4 cup flour
1/2 cup butter, softened
1/2 teaspoon lemon zest
1/4 teaspoon salt and pepper
2 tablespoons lemon juice
2 tablespoons butter milk

Add flour, butter, lemon zest and salt/pepper to a food processor. Pulse until it resembles coarse crumbs. Add lemon juice and butter milk. Process into dough. Roll out pastry into a 13 inch round and set aside.

Filling:
1 teaspoon olive oil
1 small onion thinly sliced
12 ounces of squash (yellow or zucchini) sliced into 1/4 inch rounds
1 teaspoon crushed garlic
1/4 teaspoon salt and pepper
3/4 cup fresh shaved Parmesan cheese

Saute veggies for 7 minutes; stir in garlic, salt and pepper. Preheat oven to 400 degrees. Scatter cheese onto pastry 2 inches from the edge. Arrange veggies on top; fold edges of pastry over the filling and brush with egg. Bake the tart 35 - 40 minutes. Slide onto rack and cool. Sprinkle with remaining cheese. Enjoy!