Veggie Tart

As you can imagine, it is squash season.  This week we got both pattypan squash and zuccini.  I have been in the mood for a savory pie, so I took a look around on the internet.  I ran across a recipe that sounded yummy, here's how I adapted it for my share:

Garden Vegetable Tart
Adapted from http://www.fitwoman.com/expert-advice/recipes/garden-vegetable-mozzarella-tart

• 1 ½ cups sliced zucchini*
• 1 ½ cups sliced and quartered pattypan squash*
• ½ cup sliced sweet onion*
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 ready-to-bake pie crust
• 2 tsp dried basil
• 8 ounces (2 cups) shredded mozzarella cheese
• 4 ounces (1 cup) shredded Swiss cheese
• 3 eggs, beaten*
• Salt
• Pepper

Heat oven to 400 degrees. In a large Ziploc bag, toss vegetables with the oil and vinegar; spread vegetables on a cookie sheet and bake 20 minutes. Remove from oven.

Heat oven to 350° F. Unroll pie crust dough into a 9-inch glass pie plate. Press crust gently against the sides and bottom. Fold excess crust under and press firmly with a fork or flute the edge. Spread 1 cup mozzarella cheese and 1/2 cup Swiss on the bottom of the crust and layer cooked vegetables on top of the cheese. Sprinkle on basil, salt and pepper to taste. Pour beaten eggs evenly over the vegetables and top with the remaining cheese. Bake for 35 minutes. Let stand about 5 minutes before serving. Makes 6-8 servings.

*CSA ingredients