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.