Mixed Squash Crostata

I'm not a successful maker of pie crust.  Not that I gave up easily.  Many fool-proof recipes from well-meaning bakers have come my way over the years.  None have worked for me.  I have no trouble with the French method of tart crusts.  They are overworked.  That's why I'm so good with them and not the delicate and crusty American versions.  So, I use the already prepared ones from the refrigerated section of the grocery store.  They are never a failure in my kitchen!!

With the markets filled with tender summer squash, it was time to try a crostata.  For the 10-inch pie crust, I thinly sliced about ten smallish mixed squash.  I then spread out the pie crust (no rolling out) on a baking sheet and heaped the squash in the center in several layers (each layer got a bit of salt, pepper and fresh thyme) leaving about an inch border.  I gave the squash a few "sprinkles" (a new culinary direction) of olive oil and then roughly folded up the border and brushed it with beaten egg white.  I preheated the oven to 350 degrees and popped it in for about 50 minutes until the crust was golden brown and the squash were tender.  

Delicious!