There are all kinds of fresh, local veggies available at the Market right now. Use our suggested combination - or come up with your own!

Ingredients

1 Tbsp. extra virgin olive oil

1 each: diced small onion, minced clove garlic

1 each, sliced into rounds: zucchini (green or yellow), yellow squash

2 small handfuls button mushrooms, sliced

2 sweet bell peppers of your choice, diced

Salt, pepper, fresh herbs to taste

1 refridgerated pie crust

1/2 cup shredded cheese, such as mozarella or gruyere

Preheat oven to 375 degrees.

Method

In a medium skillet, heat extra virgin olive oil over medium heat. Cook garlic and onion until softened. Add veggies, and cook another few minutes until softened. Season with salt, pepper and fresh herbs. Remove from stove.

Unfold pie crust onto floured surface and roll out to about 14 inches.

Mound veggies onto crust, and fold edges to create tart. Sprinkle with cheese and bake for about 15 minutes, or until cheese starts to brown.

Let cool for a few minutes, and enjoy your veggie lover's tart.