I took some time off from cooking experiments recently, went on a whirlwind weekend trip, and have finally gotten around to being back in the kitchen. A few nights ago, I decided to make something that was vegetarian and light, as I’d had a relatively heavy work at lunch. Enter: the summer vegetable tart.
It’s super easy – a store-bought crust rolled out flat, topped with super thin slices of zucchini and yellow squash, and little bits of asparagus and red bell pepper. Seasoned with just salt, pepper, and some olive oil, and topped with a bit of cotija cheese, this is something we’ll be craving again soon!
I might add a thin layer of bechamel under the veggies next time, and maybe try a drizzle of balsamic glaze, but I’m quite pleased with this quick and easy weeknight dinner.