- Preheat oven to 425°F.
- In 12-in. skillet, heat 1 tablespoon oil on medium-high. Add garlic and cook 30 seconds, stirring. Add onion, red pepper, and 1/8 teaspoon each salt and freshly ground black pepper. Cook 4 minutes or until softened and browned, stirring frequently. Remove from heat and let cool to room temperature. Mixture can be refrigerated, covered, up to overnight.
- While mixture cools, combine cream cheese. basil, and Ys teaspoon each salt and pepper; stir until well mixed. With vegetable peeler, peel zucchini and squash lengthwise into thin ribbons.
- Lay piecrust flat on jelly-roll pan. Spread cream cheese mixture in even layer, leaving one inch border. Spread onion-pepper mixture over cream cheese; decoratively arrange zucchini and squash ribbons on top. Fold border of dough over vegetable mixture. Brush remaining teaspoon oil over zucchini and squash.
- Bake 30 to 35 minutes or until browned. Serve tart warm or at room temperature.
Tuesday, June 24, 2014
Fresh Basil Recipe - Summery Veggie Tart
This is the perfect recipe for summertime surplus!
Quick Summery Veggie Tart
Makes 4 main-dish servings
1 Tbls. plus 1 tsp. extra virgin olive oil
1 clove garlic, crushed with press
1 small red onion, finely chopped
1 large red pepper, finely chopped
Salt and pepper
4 oz. cream cheese, softened
1/4 cup fresh basil leaves, finely chopped, plus additional for garnish
1 small. zucchini (4 oz.), trimmed
1 small yellow squash (4 oz.), trimmed
1 (9-in.) refrigerated ready-to-unroll pie crust
RECIPE TIP: Make pretty zucchini and squash ribbons using a vegetable peeler: If the vegetables have a lot of seeds, rotate them 90 degrees each time you hit the seeds, and start peeling on a different side. Discard the core of seeds.