Here is a delicious garden fresh brunch tart that is easy to make and another great way to enjoy some fresh summer veggies.
I love to make tarts, quiche, and frittatas. The varieties are endless, and I think they are so handy because they can be made ahead of time and be warmed up when you need them. I have made this garden fresh brunch tart several times, and my husband always gives it a big thumbs up.
My husband used to own a drag racing car and once or twice a month the guys went to a race track for the week-end. I would send food already prepared that they could just warm up in the RV. They loved this tart.
I think this would be nice to serve at a week-end brunch, tea party, or to cut in small pieces and serve as an appetizer.
Meat, such as ham chunks, could easily be added to this tart and I will do that sometimes, but this one was just a variety of garden veggies.
Here are the ingredients I used, very simple.
Press refrigerated pie crust into tart pan with removable bottom.
Add potatoes, asparagus, (save tips for top) cheese, onions, and both kinds of peppers.
Whisk together the eggs, salt & pepper, half-and-half, pour over the veggies. Arrange asparagus tips.
Cool and remove from tart pan. Top with tomatoes
This is great served right from the oven, later at room temperature, or warmed up the next day. Feel free to use any variety of veggies that your family would enjoy.
This recipe was shared on Weekend Potluck @ Sweet Little Bluebird