As of late, I’ve been getting many requests for our Vegetable & Mozzarella Tart. This is a perfect recipe for this time of year as the days get longer and local eggs are likely available in your area.
Since the first day of summer is Friday, I’d imagine that many of us have farmers markets popping up all over. And in Vermont, we are especially fortunate to have a ton of local farmers markets.
For recipes like this, I love being able to buy local eggs and talk to the people who are raising and caring for the chickens (I also am a fan of farms on Facebook, so I’m able to see the farm and get a better sense of how the animals are treated). Farm Fresh eggs are typically fresher in taste and the chickens may have a more varied diet. In fact, Mother Earth tested farm fresh eggs against commercial eggs and found they may contain:
• 1/3 less cholesterol
• 1/4 less saturated fat
• 2/3 more vitamin A
• 2 times more omega-3 fatty acids
• 3 times more vitamin E
• 7 times more beta carotene
In addition to finding local eggs, I’m certain you’ll find a wide variety of vegetables that will work well in this tart. The recipe calls for summer squash, bell pepper, and onion, but you could certainly try other vegetables like spinach, mushrooms, broccoli, tomato or even grated carrot. Go wild!
As it’s written, this recipe uses a pre-made pie crust, but lately we make this with a polenta crust. If you wanted to do so, you could use our recipe for Polenta Fries to make the crust. Just pour the hot polenta into a pie pan and let it set in the fridge before making the tart.
What have you been making with food from your local farmer’s market?