Recipe of the Week: Summer squash and goat cheese tart

Filling:

1 crooked neck squash (thin sliced)

1 zucchini (thin sliced)

3 baby yellow potatoes (thin sliced)

1 red onion (thin slivers)

1 package spreadable goat cheese

Lemon zest

Herbed de Provence (sprinkle)

Crust:

1 cup flour

1/4 tbs salt

5 tbs water

(Combine in food processor, roll out on flour surface, refrigerate for at least an hour before rolling out and filling)

Cook 20 mins on 375 in oven