Creating the Summer Squash Roasted Corn Tart is a straightforward process if you follow these organized steps:

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C).
2. Prepare the Crust: Place your pie crust in a tart pan or pie dish, pressing it gently against the edges. Poke holes in the bottom with a fork to prevent bubbling.
3. Sauté the Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3-4 minutes).
4. Add Squash and Corn: Stir in the sliced summer squash and corn kernels. Cook for another 5 minutes until they are slightly tender. Season with salt, pepper, and dried basil.
5. Make the Filling: In a bowl, whisk together the eggs and heavy cream until fully combined. Stir in the grated Parmesan cheese and mix well.
6. Combine: Add the sautéed vegetable mixture into the egg mixture, folding gently until everything is well combined.
7. Pour Filling into Crust: Carefully pour the vegetable and egg filling into the prepared pie crust, ensuring even distribution.
8. Bake: Place the tart in the oven and bake for 40-45 minutes or until the filling is set and the top is golden brown.
9. Cool: Remove the tart from the oven and allow it to cool for about 15 minutes before serving.
10. Slice and Serve: Use a sharp knife to slice the tart into wedges.

These steps will guide you in creating a truly delectable Summer Squash Roasted Corn Tart.