My sweet potato pie…

I no longer plant my own vegetable garden (thank you deer!) but it hardly matters since I have access to three different farmer’s market close to my home from May through October.  I love to wander the stands and load up on corn, tomatoes, herbs, eggs, melons, and baked goods.  One of my favorite things to make with my fresh veggies is a summer vegetable tart…..

Prepare the Ingredients

1. Make fresh dough or purchase packaged dough or pie shell.  Either way, cook the shell at 350 degrees for 20 minutes.
2. While the shell is baking, use a mandolin or free-hand slice the zucchini, yellow squash, and red onions into thin slices.
3. Cut peppers in half, discard seeds and membranes, and thinly slice peppers along width.
4. Slice or cut basil into thin shreds – the more basil the better.
5. Remove shell from oven and cool slightly (about 10-15 minutes)

Assemble the Tart

1. Crumble or spread goat cheese on the bottom of the shell.
2. Sprinkle basil over goat cheese.
3. Starting on the outside, layer two zucchini, two yellow squash, two onion slices and two red pepper pieces.  Continue around the perimeter until you make a complete circle of vegetables.
4. Complete veggie circles until you reach the center.  Use smaller pieces to fill in center space.
5. Sprinkle with more goat cheese and basil.
6. Liberally drizzle olive oil over the entire tart.
7. Use salt and fresh pepper to your liking.
8. Bake at 350 degrees for 30 minutes (or until tart is golden brown around the edge).

*My Sweet Potato Pie – Ray Charles and James Taylor