This is a good appetizer and a good way to use the excess summer squash from your garden. If you can’t find Teleme cheese, you can substitute Monterey Jack, mozzarella or provolone.
1 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon sugar
6 tablespoons unsalted butter
¼ cup ice water
1 tablespoon olive oil
1/3 cup yellow onion – thinly sliced
1 cup yellow summer squash – sliced ¼ inch thick
1 tablespoon fresh thyme or 1½ teaspoons crushed dried thyme
¼ teaspoon salt
1/8 teaspoon black or white pepper
4 ounces Teleme cheese – coarsely grated
1 tablespoon milk
Preheat oven to 400 degrees.
Stir together flour, salt and sugar. Cut in the butter until the mixture is the size of small peas. Sprinkle 1 tablespoon ice water over the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon of ice water at a time until all dough is moistened. Form dough into a ball. Flatten and cover in plastic wrap. Chill for a couple of hours.
In medium skillet, heat oil over medium-high heat. Add onion and squash. Cook and stir 2 minutes. Add thyme, salt and pepper. Cook and stir 3 to 5 minutes more or until vegetables are tender but not brown. Set aside to cool.
On a lightly floured surface, roll out dough to form a 9-inch circle about 1/8 inches thick. Place in shallow baking pan or on a 12-inch pizza pan. Spoon vegetable mixture onto center of dough circle, leaving a 1 ½ inch border. Top vegetable mixture with cheese. Fold dough border back over filling (the middle should be open and not covered). Brush dough with milk.
Bake for 25 minutes or until golden brown.