Fresh Tomato and Zucchini Tart with Mozzarella and Basil

OK! First this is sooooo easy to make. Don't let the "fresh" and "tart" intimidate you (although please feel free to use the name of this dish to impress friends or persnickety relatives!). It takes just a few ingredients easily obtained in your local grocery store or garden plus it uses REFRIGERATED PIZZA CRUST!!!! You can have this dish on the table, from start to finish, in less than an hour!

First, take a baking sheet and line with parchment paper (you can now buy this stuff at Wal-mart). Fold sides of paper to fit pan if needed and secure with masking tape. Sprinkle with cornmeal if you want to.

Next, unroll dough onto paper and let stand for five minutes. Pat into a 12 inch square. Tip: Only take your dough out of the fridge when you're ready to place it on the cookie sheet! TIP: I'd pre-bake the crust for about five minutes just to set it. I found the crust was a bit soggy on the bottom if you don't. The tart has a "rustic" kind of feel so don't go overboard on getting it exactly square.

Arrange tomato and zucchini over dough and leave a one inch border. Sprinkle evenly with salt and pepper. Bake until dough is browned (about 12-15 minutes). If you can't tell by now this is a great recipe for little helping hands!

Top with cheese and then bake until cheese melts (about five minutes). Drizzle with olive oil and top with basil leaves. Oooops, I baked with basil leaves on but it tasted just as good. Cool on a baking rack for 10 minutes.
Serve with a... Oh, I was going to say salad but hey, it's right in this little tart! How handy!

Yep, it really and truly looked this yummy right from my non-fancy oven!

This recipe comes from "The Best of Cooking Light" which has lots of really great stuff and pics as well.

Preheat your oven to 400. Grab a standard size baking sheet and parchment paper. Serves 4 Adults


You will need:
1 TBSP yellow cornmeal (optional)
1 10 oz can refrigerated pizza crust
1 C sliced zucchini sliced 1/8 in or really thin
4 plum or Roma tomatoes seeded and cut into 1/4 inch slices (I found it was easier to slice then poke the seeds out)
1/4 tsp salt
1/4 tsp pepper
4 oz whole mozzarella, sliced
1 tsp olive oil
1/2 C torn fresh basil leaves

Do This!
Sprinkle paper with cornmeal. Unroll dough and let stand for five minutes. Pat into 12 inch square. Pre-bake crust for 3-5 minutes to set if desired. Arrange zucchini and tomatoes over dough, leaving a 1 inch border all the way around. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato. Dough won't cover all the veggies. This is just the edge of the tart.


Bake at 400 for 15 minutes or until dough is lightly browned. Top with cheese, bake five more minutes or until cheese melts. Drizzle with olive oil and sprinkle with basil. Cool on a wire rack for 10 minutes .

Fettuccine with Spring Vegetables

Do not let the title of this dish fool you! I grabbed this quick one night while looking for a meatless dish. (We've decided to have a few nights a week be meatless).  I was expecting pasta and vegetables nothing fantastic. Trouble was I did find something fantastic! Fantastically easy and so gooood! The sauce is so light and creamy. Heavenly! I've made this twice and have had dinner on the table in less than an hour! This is a very flexible dish so feel free to try different veggies, like peppers, green beans or zucchini.

Just a few tips. Use a high quality cheese. Skip the Kraft stuff for this recipe. Look in your cheese shop section of your local grocery store for decent parmigiano-reggiano. Second, if you can't find fresh good looking asparagus try frozen (that's a tip from good friend, Toni). Last, if you can't find fresh basil just do without. Don't try using dried.

4 Tbsp unsalted butter
1/4 C. Shallots
1 C chopped carrots
1 C broccoli florets, cut into bite size pieces
4 asparagus cut into bit size pieces
1/2 C fresh or frozen peas
salt and pepper
1C Heavy Cream
3/4 C fresh grated parmigiano-reggiano
10 basil leaves stacked and cut into thin ribbions.
1 lb fettuccini

1. In skillet large enough to hold fettuccini melt the butter over med. heat. Add the shallots and carrots and cook, stirring occasionally, five min. or until softened.
2. Bring two quarts of water to boil in a large pot.  Add salt to taste. Add the borccoli and asparagus and cook for 1 min. Remove with slotted spoon leaving boiling water in pot.
3. Put broccoli and asparagus along with peas and cream. Bring to a simmer . Season with salt and pepper. Remove from heat.
4. Put the fettuccini into boiling water and cook unitl al dente. Drain fettuccine and add to the skillet. Add the cheese and toss well. Sprinkle with basil and serve immeadiately.