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.