Makes 2 tarts. Recipe courtesy The Food Channel.
2 prepared 9-inch refrigerated pie crusts
2 tablespoons extra virgin olive oil
2 large onions, ½-inch dice
1 medium green zucchini, ½-inch dice
1 medium yellow squash, ½-inch dice
½ teaspoon salt
¼ teaspoon coarse ground pepper
½ cup grated Gruyère cheese, plus ⅛ cup for topping
1 large whole egg plus 1 large egg yolk
2 sprigs thyme leaves, chopped
¼ cup heavy cream
1 medium green zucchini, cut into ⅛-inch slices
1 medium yellow squash, cut into ⅛-inch slices
Preheat oven to 375°F. On a lightly floured surface, roll out dough to 6- to 4-inch rounds. Fit dough into round 4-inch tart pans with a removeable bottom (or a bottomless tart form) set on a parchment-lined rimmed baking sheet and trim excess dough flush with rim. Pierce bottom of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes. Line shell with parchment. Fill with pie weights or dried beans. Bake until crust is just beginning to brown, about 10 minutes. Remove weights and parchment. Bake 10 minutes or until golden brown. Completely cool on wire rack. Keep oven on. Heat olive oil in a large skillet over medium-high. Add diced zucchini, squash and onions. Season with salt and pepper. Cook 8 to 10 minutes or until golden brown. Let vegetables cool slightly. Spread in an even layer in each prepared crust. Sprinkle ½ cup cheese evenly on top. In a bowl, whisk together whole egg, egg yolk and cream. Add 2 tablespoons egg mixture to each tart. Alternating colors, place squash and zucchini slices in a pattern over top of filling. Garnish with the remaining ⅛ cup of cheese. Bake 30 to 35 minutes. Cool slightly on a wire rack before unmolding.