Serve this flavorful vegetable tart with a robust red wine and simple green salad for dinner, or as a brunch dish. INGREDIENTS: Crust: 2 cups flour 1 cup extra virgin olive oil 1/3 cup water 1 egg 1/4 tsp salt 1/4 tsp coarse grind black pepper Filling: 1 small eggplant, cut in half lengthwise and...Read More

INGREDIENTS: 2 ounces butter 6 ounces onions, chopped 20 ounces cream 6 large eggs 8 ounces aged cheddar, grated* 8 ounces grilled carrots, chopped 8 ounces grilled eggplant, chopped 8 ounces grilled red peppers, chopped 8 ounces grilled summer squash, chopped Salt and pepper to taste METHOD: Preheat oven to 325°F. Coat oven-proof large baking...Read More