Monday, July 20, 2009
Vegetable Tart Redux
We get SO much produce from the CSA that it's hard to eat is all up before it starts to wilt and lose its pizazz. So, I find that it's easy to just throw into a vegetable tart (go here for my base recipe for a vegetable tart). Today, I made one with chard, beet tops, summer squash, and fennel bulb. I also used ricotta, goat cheese and parmesan in the custard. Yum.