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

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5.  Bake 30 to 35 minutes or until browned. Serve tart warm or at room temperature.

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.

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