I am so anxious for summer to arrive, it's hardly funny. This year has been a crazy one, to say the least, so the summer break promises just that - a little break with lots of warm (hot! yay!) sunshine. Summer also means the garden will be producing tomatoes and zucchini like crazy, of which I will not complain about for one single second.
I made this tart a few weeks ago with summer in mind. Of course, the tomatoes and zucchini came from the local grocery, but as soon as summer hits, I know this tart will taste that much better with just-picked fresh vegetables from out back.
Notes: I really love this crust. I use it all the time when making savory tarts. I love that it uses all whole-grain flour and olive oil. It's tender and flavorful. It's also a great one to add additional herbs to. I might try adding a little fresh basil to the dough next time. Also, this tart will feed five hungry people. I tried to stretch it to 7 one night and Dad was not happy. He wanted more. I like it when people want more... It means I did pretty good, right?
Filling a Flour Sack original
Tart crust adapted from 101 cookbooks
Filling a Flour Sack original
Tart crust adapted from 101 cookbooks
