Roasted Vegetable Tart

Ingredients

• 1 unbaked store-bought pie pastry (9 in./22.5 cm)
• 1 small (12 oz./350 g) butternut squash, peeled
• 1 large zucchini, cut into 1/4-in. (0.5-cm)-thick slices
• 1 medium red onion, cut into 1/4-in. (0.5-cm)-thick slices
• 1 tbsp. plus 1 tsp. olive oil
• 1/2 tsp. salt
• 1/4 cup (25 g) grated Parmesan cheese
• 3 tbsp. chopped basil
• 1 jar (6 oz./150 g) roasted red peppers, drained and cut