Gather up summer’s vegetables from your garden or grab them from your local market and make this tart starting with store bought puff pastry. Thing of it as a blank canvas then have fun topping it with your favorite veggies. This one-uses tomatoes, zucchini, onions and herbs.

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Summer Garden Tart

INGREDIENTS

9-inch tart shell with removable bottom

1 sheet defrosted puff pastry

3 tablespoons honey mustard

2 tablespoons olive oil plus extra for drizzling on top of tart

1 medium red onion, peeled and shredded

2 tablespoons sweet pickle juice

2 zucchini shredded to make 4 cups

Salt to taste

Grinding black pepper to taste

4 tablespoons fresh thyme leaves

2 cups shredded cheddar, Swiss, Manchego or other favorites

2 cups cut in half cherry tomatoes

DIRECTIONS

Preheat oven to 425F.

Roll out the pastry dough on a lightly floured surface to about 12 to 13-inches and fit it into the tart shell, pressing the dough up into the edges so it is even with the rim. Line the dough with a sheet of parchment paper or foil and weigh it down with pie weights, dried beans or rice to prevent puffing. Bake for 12 minutes. Carefully remove the tart from the oven and remove the parchment paper or foil with the weights. Return the shell to the oven for 5 minutes. Transfer the shell to a cooling rack and immediately brush it with the spicy mustard and set aside.

In a medium size saute pan, heat the olive oil and add the onion and cook until it begins to wilt; splash it with the pickle juice and allow the onions to absorb the liquid. Add the zucchini and cook until it begins to wilt. Stir in salt and pepper to taste. Stir in 2 tablespoons of the thyme and set aside.

Spread 1 cup of cheese evenly in the bottom of the tart. Spread the onion zucchini mixture over the cheese. Sprinkle the remaining cup of cheese over the top. Add the tomatoes cut side down over the top and sprinkle with the remaining thyme leaves. Drizzle the top evenly with olive oil and return the tart to the oven and bake about 12 to 15 minutes or until the crust is nicely browned and the cheese has melted. Serves 4.

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