Do you have a go to dish that you whip up when you don’t know what to make for dinner? Well, this vegetable tart is mine. In fact, I made this last night when I realized I needed to get something on the table. It is easier than it looks and no precooking is required! This tart is a delicious combination of eggplant, zucchini and fresh tomatoes arranged in a spiral pattern interspersed with fresh mozzarella. Just bake in a hot oven for about an hour until the mozzarella is golden and bubbling. Every time I make this tart, it looks different. This time I used red, red/orange marbled and yellow heirloom tomatoes for a more colorful look. Sometimes I use yellow and green summer squash. This time I also made a more vertical (and deeper) tart by arranging the veggies almost on their ends. Just place a layer of eggplant in a circle around the outer edge of the pie pan, then zucchini, mozzarella and tomato. Continually push the layers to the outside to make room for more. It’s easy and a great way to get people to eat their vegetables. Hmmm, maybe I need to come up with a Winter Vegetable Tart… I’m on it!
For the original recipe and full instructions, click through: Summer Vegetable Tart
TIPS: Don’t forget to salt the sliced eggplant or your tart will be watery. A quick spray of olive oil before baking ensures that the crust and veggies turn golden and don’t dry out. If you are gluten free, try a GF crust or make this crustless, just oil the bottom of the pie pan before adding the veggies. Vegans can omit the mozzarella or try using Vegan Mozz by Miyoko’s Creamery.
Reblogged this on koolkosherkitchen and commented:
What a gorgeous, delicious, and healthful recipe from Joyce! I just had to share it with you, Beautiful People. She has many other lovely recipes – pop over and explore!
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Thank you for your kind comment. What an interesting blog you have! I will have to check it out some more.-Joyce
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Oh wow it looks amazing and sounds great!
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Thanks Christy. It’s easy. Let me know if you make it.
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