Summer Vegetable Tart
This light, quick-ish, and easy dish goes well with a glass of white wine, and a side of red wine.
By quick and easy, I mean quick and easy if you have a pie crust lying about. (Yes, I suppose you could use a store bought one. lame)
If you have a pie crust, you can basically put anything reasonably tasty in it, and you end up with something delish.
I had some nice zucchini, red onion, and tomatoes around. Pre-fect.
I prepared the pie crust and rolled it out into a rectangle, then fitted it into a small baking sheet the best I could. If your baking sheet is too big for the crust, just roll up the edges to create an edge.
Using my giant mortar and pestle, I turned a few garlic cloves into soup…
…chopped up my veggies (the onions are sliced very thinly) and minced up two or three anchovy fillets. I then shredded up about a cup and 1/2 of swiss cheese.
I spread the garlic and anchovy onto the crust, covered the crust in swiss cheese, and then layered the veggies on top (in a single thin layer). I seasoned the tart with salt, pepper, and a sprinkling of olive oil.
This went into the oven at about 400º F for 20 minutes (or until the crust was golden brown)