Roasted Vegetable Pesto Tart

Ingredients:

1 all purpose pie crust

1 cup green zucchini, chopped

1 cup red bell pepper, finely chopped

½ cup black olives, pitted and chopped

1 cup spinach leaves or mushroom, chopped

1 tablespoon VegetaBall’s Pesto

1 cup cheese, shredded

1 large egg

¼ cup milk

½ cup fresh cream

Salt and pepper, to taste

Cayenne pepper, to taste (or chili powder)

Extra virgin olive oil, as needed

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Directions:

1. Preheat oven to 356℉. In a medium bowl, whisk together eggs, milk, cream, cayenne pepper, salt and pepper. Set aside.

2. Heat about a tablespoon of olive oil in a stir fry pan; add the zucchini, spinach, and red peppers. Saute on high heat until tender and releases a roasted aroma.

3. Turn off heat and stir in VegetaBall’s Pesto, sprinkle salt to taste and set aside.

4. Arrange vegetable filling over bottom of par-baked tart shell and top with half of the cheese.

5. Put the tart pan into the oven and bake until set and a knife inserted near the center comes out clean, about 35 minutes. Let cool for 10 minutes and enjoy!