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Second Helpings

A Tart Take on Leftovers


Whenever I go to the farmers market, particularly at this time of year, I always find that I've bought way too much. I come home laden with far more tomatoes, squash, eggplants and bell peppers than I'll be able to use in any single meal. The best thing to do is just grill them all up. Serve most of them as a side dish the first night, but save a couple of cups' worth to use as a filling for this vegetable tart.

The best utensil for grilling vegetables is a grill basket. But even if you don't have one, it's easy enough. Cut the vegetables into pieces that are manageably sized, then toss them in a bowl with a couple tablespoons of olive oil, about a tablespoon of balsamic vinegar and a teaspoon or so each of dried thyme and basil. Add salt and freshly ground black pepper to taste. Grill the vegetables until the are tender through, turning frequently to keep them from scorching.


Tomato and Grilled Vegetable Tart

Active Work Time: 20 minutes * Total Preparation Time: 1 hour

Nonstick cooking spray

1 refrigerated piecrust for 9-inch pie

2 tablespoons Dijon mustard

2 tablespoons fresh thyme or 1 teaspoon dried

2 cups coarsely chopped grilled vegetables, such as red bell pepper, cremini mushrooms and shallots

2 cups shredded Gruyere cheese

1/2 cup thinly sliced basil leaves


Freshly ground pepper

1 1/2 pounds red, yellow and orange tomatoes, thinly sliced

1/4 cup finely grated Parmesan

Heat the oven to 375 degrees. Coat the inside of a 9-inch tart pan with a removable bottom with the cooking spray.

Fit the piecrust into the pan and fold the excess crust under to reinforce the sides of the tart. Prick the bottom of the crust with a fork. Bake for 10 minutes. Remove the crust from the oven and brush the bottom with the mustard. Sprinkle with the chopped thyme and set aside.

Stir together the grilled vegetables, Gruyere, basil and salt and pepper to taste.

Spread the vegetable mixture evenly in the crust. Starting at the outside edge, place the tomato slices on top, overlapping the slices and alternating the colors until you have reached the center. Sprinkle the tomatoes with the Parmesan.

Bake until the crust is golden brown and the cheese mixture is bubbling, 40 to 50 minutes. Slice and serve warm or at room temperature.

4 servings. Each serving: 559 calories; 806 mg sodium; 78 mg cholesterol; 36 grams fat; 17 grams saturated fat; 33 grams carbohydrates; 27 grams protein; 4.45 grams fiber.

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