Lattice Tart

I have to admit that I was drawn in the attractiveness of this dish.  The lattice on the top was sooo pretty! But can you tell me why so many basic recipes have to fancy things up?  This recipe states as one of the ingredients "Pate Brisee (pie dough)". Why not just say pie dough?   This wasn't a French recipe and the cook who posted it (Martha S) isn't French, so what's the point?  Trying to fancy up Squash Pie?  Anyway basically, bake the dough in a square or rectangle form.  I used a 9 x 9 and lined the pan with overhanging parchment paper so I could remove it easily.  Bake as you would for any pie shell.  Meanwhile, use a vegetable parer or mandolin to slice enough of zucchini and yellow squash to do the lattice work on the top, salt lightly and let drain.  Chop the remaining squash and two leeks and saute in 2 tablespoons butter until softened slightly.  Put into the baked crust, and top with cheese.  Mix together 2 eggs and 1/4th cup milk and pour over cheese and squash.  Using the thinly sliced squash make a lattice on top of the tart and then brush with olive oil.  Cover lightly with foil and bake in a 375 degree oven for about 30 to 35 minutes.  At first I didn't like this because it was so bland, like it needed something else, like bacon or ham, or some herbs.  But then I put salsa on it & that made it really tasty.  I don't think I'll make it again, but I'll keep the lattice in mind for a something else.