Tuesday, May 15, 2007

Summer Tart with Roasted Vegetables

This is a wonderful light meal that you can whip up at a moments notice-which I did-took it to a party today in hope that it would be a crowd pleaser..... I think it was! Look in the veggie drawer and pull out anything you may have that is fresh. I mention using certain vegetables in this recipe, however, use what is in season or just the vegetables that you enjoy eating. This tart is also substantial to eat on it's own-maybe a smalll green salad on the side!


Puff pastry, found in frozen food section.

4 eggs, whisked very well.

3 large Tbsp. sour cream.

1 small red onion, diced.

1 large zucchini, diced.

4-5 small red potatoes, diced.

salt and pepper, to taste.

3 tomatoes, sliced thin.

2 Tbsp. of extra virgin olive oil.

Chopped parsely,basil and oregano, sprinked on top.

Heat oven to 350 degrees. Prepare and roll out the pastry to fit a medium size removable bottom flan tin . Grease well. Wash and scrub vegetables. Gather up all the diced vegetables, place in plastic bag, add olive oil and shake in bag, coating veggies well. Season with salt and pepper. Remove veggies from bag and place on baking sheet. Bake veggies in oven for 15 minutes. Remove from oven and cool. Place cooled veggies in the tart shell. Pour the eggs with the sour cream over the veggies. Now arrange the slices of tomatoes on top and sprinlke with the herbs. Bake for 35 minutes or until puffy and golden. Serves 8. Serve warm.


K & S said...

mmm anything with a good crust is my kind of food :)

MyKitchenInHalfCups said...

The perfect recipe allows and invites using what's in season. I see endless possibility here!

Lydia said...

This is just the kind of thing I love to serve for lunch, with a salad, especially for my friends who cannot eat cheese. It has so much flavor.

T.W. Barritt said...

How beautiful! It is the picture of summer!

Jann said...

k&s: You are correct about the crust. I cheated on this one-it's must faster and really reliable.
Lydia: I agree with you-friends for lunch do enjoy this type of meal-I certainly do!
mykitchen: I wish I had a garden to grow all these lovely veggies-
t.w.:I think we are all anxious to see what this summer brings in the food world!

Pam said...

okay, we are on a roll...Tony has his rice pud' recipe and this one is for me! YAY! I might even be able to do this one on my own (don't tell anyone!)
; )

Katie said...

Another 6 weeks or so - and this is on the table. I just have to be patient and wait for all those little seedling to grow up and do their thing.
I love the idea of using puff pastry - anything that's easy is good for me!

Freya and Paul said...

Lovely! This type of dish is perfect for warm, summery weather but also great with baked potatoes in the winter!

Peabody said...

Oh that is so gorgeous.

tongue in cheek said...

With tomatoes coming ripe this will be a favorite on our table.

Freya and Paul said...

A stunning picture, so evocative of summertime (but I bet it would be great in the winter too!).
Great blog!

Mimi said...

This reminds me of a tart I purchased at a bakery on Avenue Rapp, minus the potatoes. It was so good.