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.