Do you find yourself overrun with garden bounty at this time of year? Are you up to your ears in onions, beans, tomatoes, squash of all kinds (giant zucchini baseball bats anyone?) and just trying to figure out what to do with some of it?
When you’ve exhausted the pickle/quick bread/jam/freezer methods, start making my Savory Summer Tarts – they’re ridiculously easy and you can put virtually anything on them which is a great way to use up those stray veggies…
Savory Summer Tarts
- 1 Puff pastry sheet (rolled out just a bit)
- Sliced garden veggies (slice them thin) (tomatoes, squash, onions etc. Whatever you have in abundance)
- 2 Tbspns Dijon mustard
- 4 oz. Goat cheese
- Black pepper (freshly ground)
|Lightly roll the pastry out and place on a baking sheet.|
|Brush the base of the pastry with the dijon mustard, leaving a small edge around the perimeter.|
|Layer your sliced veggies on the mustard.|
|Evenly sprinkle with the goat cheese and black pepper.|
|Bake at 400 degrees until puffed and golden.|
My sister-in-law introduced me to a version of this tart several years ago. I think she used swiss as her cheese… use whatever you have on hand and need to use up. And thanks to the miracle of puff pastry in the freezer – it’s amazingly fast! LOVE!
So what do you do with all your extra garden bounty? I’m going to try a chocolate chip zucchini cake with one of my baseball bat sized squash. Looks like a great recipe!
Hope you have a wonderful weekend and have some time to relax and do something you love. I can’t even believe that next weekend is Labor Day. It’s gone so quicky!