A sad looking zucchini that was even sadder when I started slicing and two lonely mini eggplants?
I started with aforementioned sad zucchini and lonely eggplants sliced as thin as my thinny, thin, thin knife could go and then sauteed them in a pan with some onions. I quartered four Campari tomatoes and opened the jar of sunny roasted peppers I had in the fridge. I also mixed a beaten egg with some light cream and set aside. While all this was happening I was blind baking a premade pie crust in my tart pan in a 375° oven for about 12 minutes. Nicely browned.
Once the veggies are soft and caramelized in the olive oil in the skillet, I added salt and pepper and the jarred roast peppers to the mix. I put the veggies in the baked and cooled tart shell and poured the beaten egg in the crust. It shouldn’t be all egg, but should just be holding the vegetables in place. I sprinkled some shredded mozzarella on top and little dabs of goat cheese. Lastly I put the tomatoes in middle. Into the 375° oven again for about 20 minutes. Then I turned the broiler on for about 6 minutes to give the cheese a extra measure of bubbly and melty ( remember the two dwarfs that no one ever talked about….) . I served the tart, cut into fours, on a bed of fresh arugula dressed with olive oil, my new favorite balsamic, and some salt and pepper! Perfect for meatless monday, which we almost did, but then our friend A was over for a work dinner for us and I added some Barramundi at the last minute!