Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Friday, May 13, 2011

Summer Harvest & Pesto Tart {Vegetarian}

A while back my wonderful grandmother gave our family a subscription to the Family Fun Magazine. I loved the subscription and will definitely keep it. I found this wonderful recipe in the magazine - tried it and was in LOVE! I should have made two because my husband wanted to eat a whole one all by himself.

Here is the recipe I added my little changes in red:

Summer Harvest & Pesto Tart
Original Recipe HERE

1 refrigerated pie crust, at room temperature (or homemade)
2 teaspoons olive oil
2 small zucchini, sliced into 1/4 inch-thick rounds
2 small yellow squash, sliced crosswise into 1/4 inch-thick rounds
Kernels cut from 1 ear of sweet corn (or 1 cup frozen)
Coarse salt and pepper
2 tablespoons of basil pesto (homemade)
*2 ounces fresh goat cheese or cream cheese, at room temperature
1 large egg (or not)
5-10 grape or cherry tomatoes, halved
1/4 cup freshly grated Parmesan cheese (or not)
5 basil leaves, thinly sliced

1. Preheat oven to 450*. Place pie crust on non-stick baking sheet, fold and pinch 1/2 inch rim around the edges of the dough, then set aside.

2. Heat oil in a large skillet over medium-high heat. Add vegetables (NOT TOMATOES) and season with salt and pepper. Cook the vegi's until they're lightly browned, about 5 minutes. Transfer them to a bowl to cool and then toss with pesto.

3. In a small bowl, whisk together the cheese and egg (or not) until almost smooth. Season with salt and pepper.

4. Spread the cheese mixture over the crust. Then spread the cooked vegi's on top. Evenly scatter the tomatoes on top of that and then sprinkle with the Parmesan (or not). Bake about 20 minutes. Let cool slightly. Sprinkle with basil before serving. Serves 8 (or in my house - 2).

This makes a wonderful summer dinner served outside on your deck or back porch! Make sure to serve it along side fresh fruit and a light salad. I don't have to tell you to enjoy this because you will :)

*the last time I made this I actually used 4 wedges of THIS. Don't be afraid to get creative. I needed to use that up so I spread it on and it turned out great!

*Dear Beloved Readers of The Vegetarian Tree,

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LOVE - Amy & Ronda*

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