Ratatouille Tart

A delicious way to use your squash, zucchini, pepper, and onion.

Serves 8
1 1/2 yellow squash
1 1/2 zucchini
1 1/2 red bell pepper
1/4 red onion
3/4 cup shredded firm chevre (goat cheese - 2.5 oz)
2 Tbsp thinly sliced basil
1 tbsp extra virgin olive oil
salt and black pepper

I used a frozen pie dough but the recipe calls for you to make your own tart crust. I baked the crust in the oven first until it was no longer soft or sticky.

Preheat oven 375

Using a mandolin, slice squash, zucchini, and bell pepper into rounds and onion into half moons, all 1/8 inch think. Pat vegetables dry with paper towels. Sprinkle chevre and basil over bottom of the tart. Arrange vegetables around edge of tart shell, repeatedly overlapping two slices each of yellow squash, zucchini, and bell pepper, followed by three slices of onion. Arrange a smaller circle of vegetable slices inside the first cycle. Use squash slices to cover the center of the tart.Drizzle tart with oil; season with salt and pepper. Bake until tart is golden brown around the edge, about 30 minutes.

Submitted by Ashleigh; from Cuisine at Home Magazine