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Topic: Rustic Summer Vegetable Tart (mucho pics)  (Read 4061 times)
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MareMare
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« on: August 01, 2012 01:23:37 PM »

I found the inspiration for this in Good Housekeeping magazine* but then just kinda winged it from there (because that's how I roll). I get some beautiful produce from my farm share every week, so I went for it! It was super yummy!


100_5136 by maremare312, on Flickr

I started with these ingredients:

Pre-made pie crust (I think all the vegetable chopping I did makes up for this shortcut Smiley )
Garlic
Sun-dried tomatoes
Cream cheese
Baby purple onions
Yellow summer squash
Zuchini type squash (it was something else, but don't remember name)
Shredded mozzarella cheese (not pictured)
Various herbs along with salt and pepper
I ended up not using the pretty round yellow squash in this dish.


100_5120 by maremare312, on Flickr

I mixed the cream cheese with a pressed clove of garlic, sliced sundried tomatoes, salt, pepper, and some Italian Seasoning. Spread the pie crust on a cookie sheet lined with parchment paper, and then spread the cream cheese mixture over it, leaving about an inch at the edge
.

100_5124 by maremare312, on Flickr

After chopping the baby onions (with their green tops) I sauteed them in a non-stick pan, then spread on top of the cream cheese.


100_5125 by maremare312, on Flickr

Add a thin layer of mozzarella cheese over the top


100_5126 by maremare312, on Flickr

I peeled strips off the zuchini and yellow summer squash with a vegetable peeler, and then proceeded to weave them like a top pie crust on an apple pie.


100_5127 by maremare312, on Flickr


100_5131 by maremare312, on Flickr


100_5132 by maremare312, on Flickr

When the weaving is done, fold up the pie crust edges. Sprinkle the top with black pepper, coarse salt, and Cajun seasoning.


100_5133 by maremare312, on Flickr

Bake at 425* F for around 25 minutes, or until browned on the bottom.


100_5136 by maremare312, on Flickr

It was delicious! I served it with a salad on the side for dinner.


100_5138 by maremare312, on Flickr

*Changes I made from the original recipe include using sun dried tomatoes instead of basil, changing the type of onion, omitting the red pepper, adding mozzarella cheese, adding Italian Seasoning to the filling and Cajun Seasoning to the top, and weaving my squash in a different way.
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« Reply #1 on: August 01, 2012 01:41:44 PM »

That looks fabulous! I've never seen baby purple onions before either, how pretty and delicious looking  Smiley I ventured into gluten free land about a month ago (and took my family with me  Grin), I'm definitely bookmarking this so I can attempt to make a gf version  Smiley Thanks for making my mouth water yet again MareMare!
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« Reply #2 on: August 01, 2012 01:43:25 PM »

Ooo, I love the veggie-woven top! It looks so pie-like.
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« Reply #3 on: August 01, 2012 02:33:28 PM »

The veggie top crust is fabulous!

It looks delicious and fairly easy to make!
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« Reply #4 on: August 01, 2012 03:50:04 PM »

This looks delicious, thanks for sharing!
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« Reply #5 on: August 01, 2012 06:17:19 PM »

YUM! I can smell that all the way over here, Mare. Smiley Drooling now...
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« Reply #6 on: August 05, 2012 06:31:04 PM »

I'm drooling! That looks fantastic!
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« Reply #7 on: August 05, 2012 06:33:04 PM »

Thanks all, it was super yummy but rich (obviously!) so I served it with a nice simple salad.
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« Reply #8 on: August 08, 2012 05:23:19 PM »

Oh that looks delicious!
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« Reply #9 on: August 19, 2012 09:06:43 PM »

I'm looking forward to trying this SOON. Thanks so much for sharing it with us!
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