It seems like spring has been slow coming this year with lots of snow showers instead of rain showers in many places. But standing on the eve of May, it seems safe to finally say we've all seen the last of icy weather for a few months.
So why not celebrate with a few spring vegetables. . .
. . .tucked into a lovely rustic tart with creamy mozzarella. . .
. . . next to a cozy fire. . .
. . . dreaming about all of the warm weather adventures to come.
Spring Vegetable Tart with Mozzarella di Bufala
Pie crust (store bought or home made)
2 medium/large spring onions quartered
1 bell pepper sliced
1 zucchini sliced lengthwise
1 cup cherry or pear tomatoes halved
3oz Mozzarella di Bufala
8 cloves garlic peeled
Micro-greens and edible flowers (optional)
Preheat the oven to 425. Place the garlic in a small pan over medium low heat adding enough olive oil to just barely submerge the cloves. Simmer in the oil until they have become somewhat transparent and golden (stirring occasionally). Make sure the oil is just simmering, this should take about 6 or 7 minutes. Pour the oil and the garlic into a separate container and set aside. In the same pan using some of the garlic infused oil, slowly sauté the tomatoes until they are caramelized and most of their juices have evaporated. While you are doing this, sauté your other vegetables in another pan simultaneously over a low heat. This should take about 10-15 minutes.
While your veggies are cooking, roll out your pie crust into 14-16" circle. When the veggies are done, use some of the garlic oil to lightly oil the center of the circle leaving a 2-3" rim around the outside. Arrange the vegetables in the center and fold over the edges around the circle, overlapping every few inches as necessary to keep the round shape. Brush the tart with olive oil and press the edges slightly to make sure they stay in place. Tuck in slices of mozzarella and season the tart with salt and pepper. Bake on a parchment lined baking sheet for 20-25min or until the crust is golden. Let stand 5min and serve with a salad of micro-greens and edible flowers tossed in your favorite light vinaigrette.
*Last time in Recipes: The Empty Fridge