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Garden veggie pesto tart Recipe


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     Garden veggie pesto tart

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   50 minutes
  Sauvignon blanc light lager

1refrigerated rolled pie crust( you can make your own crust also)
2tsps. Olive oil
2 med zucchini each cut lengthwise in half then crosswise into 1/4 inch slices
2 ears fresh corn,kernels cut from cob( about 1 cup)
1/2 tsp salt divided
1/4 tsp ground black pepper
1/4 Cup refrigerated basil pesto
1package goat cheese(4oz)
1 egg
1 cup grape tomatoes each cut in half
1/4cup grated Pecorino Romano cheese
1/2 cup fresh basil

1. Preheat oven to 400. Press pie crust into 11-12 inch tart pan set aside. In 12 inch skillet heat oil over med high heat. Add zucchini corn and 1/4 tsp salt and pepper.cook 4-5 minutes or until vegetables are tender crisp,stirring occasionally.set skillet aside to cool slightly then toss with pesto. 2. Meanwhile in small bowl with fork stir together goat cheese and egg. Spread egg mixture over pie crust.spread vegetables evenly over egg mixture.sprinkle with tomatoes and Romano cheese.bake 18-20 minutes or until rustics golden tart 10 minutes sprinkle with remaining 1/4 tsp salt and basil before cutting into wedges to serve.

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