I came up with this recipe to use up leftover grilled vegetables. Now I make sure to grill enough so that I have leftovers to make this with. It makes a quick meal the next day and it's also great using leftover roasted veggies. I used a springform pan, but a pie plate will do fine also.
Veggie Tart
Preheat oven to 350.
To make pastry for crust combine in food processor:
1 c. whole wheat flour
1/4 c. shredded cheddar cheese
3 T. butter
1 T. olive oil
1/4 c. water
1 T. fresh dill
Pulse to combine, remove from processor when crumbly, before it forms a ball. Press into greased springform pan, or pie plate. Bake 350 for 10 min.
Meanwhile, get veggies ready-
1 tomato, sliced
2 c. leftover grilled or roasted veggies- I used zucchini, mushrooms, peppers and asparagus which I cut into 2" pieces for the tart
Combine in small bowl or large measuring cup:
4 eggs
1/2 c. half and half
1/4 c. shredded cheddar
Lay veggies in crust, pour egg mixture over, arrange tomato slices on top. Sprinkle with sea salt, pepper and paprika. Bake 25 to 30 min.
