This tart is excellent for brunch, or dinner. I like to serve it with roasted chicken. That's all you really need because you have your bread and vegetables and dairy all in one!

Again, this is one of my original recipes, and the veggies are more of a suggestion than a rule. You can use any vegetable that cooks well, in a relatively short time, and looks pretty. I try to keep it seasonal so it's fresh from the garden or farmer's market.

I use my food processor to slice the veggies really thin, but you can slice them by hand too.

6 Servings

ingredients:

About 3 tbsp olive oil

1/2 large eggplant, thinly sliced

1 zucchini, thinly sliced

1 red bell pepper, sliced in strips

1 small onion, thinly sliced

3 green onions, whole, trimmed and cut in half vertically

Sundried tomatoes

Asparagus (about 8 spears)

2 cups ricotta

1/2 cup heavy cream

kosher salt

fresh ground pepper

1 egg, beaten

1/2 cup chopped fresh chives

3 tbsp fresh chopped dill

Frozen puff pastry, thawed

Preheat oven to 425.   Salt the eggplant and zucchini and set in a strainer for about 20 minutes until they release their water. Stir together ricotta, heavy cream, salt, and pepper to taste.

Add about 2 tbsp of olive oil to a heavy skillet and cook onion and carrot until onions are translucent and carrots are soft about 5 minutes.

Remove from pan, add another tbsp of oil and sautee zucchini, asparagus, and  broccoli until tender, about 5 minutes.

Lightly roll out puff pastry on parchment just to smooth it a little. Score in about 1 inch from edges. Lift pastry on parchment to baking sheet. Brush with egg and cook until starting to brown, about 10-15 minutes.

Remove from oven. Spread with cheese mixture staying within the 1 inch border. Top with sauteed vegetables and tomatoes, and put back in the over to cook for about 35 minutes more, until it's golden brown and onions are starting to caramelize.

Sprinkle with salt, pepper, chives, and dill and done!