I love vegetable tarts—so versatile and pretty. I first made this one with brilliant yellow and green zucchini, patty pan squash, uncured garlic tops, sugar snap peas and tarragon—plus fresh farm eggs and chevre from the cheesemonger. But it works just fine substituting green onion for the uncured garlic tops, and omitting the patty pan, for fall and winter brunch or lunch. Serve the finished tart hot or room temperature. I like to add a little smear of Dijon mustard, and a fresh lettuce salad. Continue Reading…
