Ingredients

• 1 9-inch refrigerated rolled dough pie crust
• 2 tablespoons Salted butter
• 3 Leeks, halved lengthwise, then cut crosswise into 1/2-inch pieces, white and light green parts only
• 1/4 cup Water
• 1/2 cup Milk
• 5 ounces PHILADELPHIA Savory Lemon & Herb Cooking Creme
• 1 cup Ricotta cheese
• 2 Large eggs (1 separated)
• 1/8 teaspoon Cayenne pepper
• 2 Small summer squash (such as zucchini or yellow crookneck) cut into 1/8-inch thick rounds
• 2 tablespoons Olive oil, for brushing

Directions

1. Preheat oven to 425°. Soften crust as directed on packaging. Place crust in an ungreased 9 1/2-inch springform pan with removable bottom, pressing in bottom and up sides of pan, crimping edges if desired. Do not prick crust.
2. Bake until very light golden brown, 10-12 minutes. Set aside, and reduce oven temperature to 400°.
3. Melt butter in a medium saucepan over medium-low heat. Add leeks, and stir to coat. Stir in water. Cover pot and cook until leeks are tender, stirring often, about 20 minutes. Uncover the pot and cook to evaporate excess liquid, about 5 minutes.
4. Whisk together milk, cooking creme, ricotta, one egg plus the yolk of second egg, and cayenne. Stir in leeks.
5. Pour filling into tart shell. Arrange the squash in concentric circles on top, overlapping slightly, and brush with olive oil.
6. Bake tart for 35-40 minutes, until center is set. Transfer to rack to cool slightly, then remove outer pan ring. Serve warm or at room temperature.