Summer Squash Tart | America's Test Kitchen

Ingredients

• 1 pound yellow summer squash and/or zucchini, ends trimmed and sliced thin crosswise
• 1 teaspoon table salt , divided
• 1 (9-inch) store-bought pie dough round
• 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese , room temperature
• ½ teaspoon grated lemon zest plus 1 tablespoon juice
• ¼ cup extra-virgin olive oil , divided
• 1 teaspoon pepper , divided
• 2 teaspoons honey
• ½ teaspoon Dijon mustard
• 5 ounces (5 cups) baby arugula