1 1/2 cans refrigerated crescent rolls
2 tsp dijon mustard
1/4 cup butter or margarine
1 1/2 lbs of yellow squash and/or zucchini
1 medium onion
1 garlic clove, pressed
1 Tbsp fresh basil or 1 tsp dried basil
2 tsp chopped fresh oregano or 1/2 tsp dried oregano
2 tsp chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp fresh ground pepper
2 large eggs
1/4 cup lowfat milk
2 cups shredded part skim mozzarella cheese
2 links of chicken sausage
Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations. Bake at 375 for 6 minutes or until lightly browned.
Remove from oven and gently press down dough with wooden spoon. Spread crust with mustard and set aside.
Melt butter in a large skillet over medium-high heat. Add squash, onion and garlic; saute 7 minutes or until tender. Remove from heat; stir in next 5 ingredients (basil through salt and pepper).
Sear sausage for 3-4 minutes and then chop and add to the vegetable mixture. Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust. Bake at 375 for 20 04 25 minutes. Test by inserting a knife into the center, the tart is ready if the knife comes out clean.
Note: A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy. You cannot taste the mustard but can add more to taste if desired. Chicken sausage can be subbed for regular sausage or soy based sausage for a vegetarian option.