Summer Vegetable Tart

Last night, mom and dad were tired, so I offered to cook dinner. Since we had gone to the farmer's market the previous day, fresh vegetables sounded like a good main dish, and being the baker that I am, I decided on a tart.

Crust
1 1/2 cup flour (I used ~1/3 cup wheat and the rest white)
1/2 cup butter
1 teaspoon salt
4 Tablespoons water

Mix all of the above ingredients, but the water. After texture is reasonable, add the water and form dough. Refrigerate for 15 minutes while starting on chopping vegetables. Then, roll out and put in tart or pie plate. Blind bake for 17 minutes at 375 F.

Filling
tomato
zucchini
onion
red pepper
spinach
garlic
olive oil
grated cheese

Quickly, saute the zucchini in the olive oil, but then remove and set the zucchini aside. Then, add the garlic and onions to the olive oil and saute. Add in the red pepper and finally the spinach.

Once the crust has been blind baked, cover the bottom of the crust with tomato. Then, layer the zucchini. Sprinkle a small amount of cheese over the tart. Next, cover the zucchini with the sauted onion, red pepper and spinach. Finally, top with cheese.

Bake for another 10 minutes. Then, let the tart cool slightly, and serve.