~Tasty Tuesday~

The Farmer's Market.  Nothing gets me out of bed quicker on a Saturday morning than knowing we are headed to the Farmer's Market.  (Well, that & a two year old yelling, "I have to go potty!" from the top of her lungs while still in her crib!)
Today's recipe uses all the Farmer's goodies & can be adapted to suit your family's likes or what is in season at the time.  While slightly labor intensive, the result is to die for.  I had Bferg drooling from the moment he smelled the kitchen!

Roasted Veggie & Hummus Tart
~Veggie Prep~
1 Small Eggplant, sliced
2 Medium Zucchini, sliced
1 Medium Red Onion, sliced thickly
2 Medium Tomatoes, sliced
2-4 Cloves of Garlic, minced or grated
Salt/Pepper to Taste
Red Pepper Flakes to taste (optional)
A good drizzle of Olive Oil
Herbs of your choice

Whisk olive oil, salt, pepper, herbs, crushed pepper & garlic.
Place all sliced vegetables in a single layer in a baking tray; drizzle the olive oil mixture over the veggies.  Roast at 380* for 30 minutes tossing halfway.

~Tart Prep~
2 Cups Flour
1/3 Cup + 2.5 Tbs Olive Oil
1/4 Cup + 1.5 Tbs Very Cold Club Soda (Use a little more or less to make a soft but not sticky dough.)
1 tsp Salt
Pepper
Dried Herbs (Optional-You can use any of your favorites.)

In a bowl combine flour, salt, pepper (herbs) with a whisk.
Whisk together the olive oil & club soda until creamy (about 2 minutes) and then add it to the dry ingredients.  Combine with a fork until it forms a ball.  (If needed add more club soda or water to make the dough come together.  It should be soft but not sticky.)  DO NOT over work the dough.  It will not be very stretchy but rather tend to come apart.  Handle it as little as possible.
Divide dough into two parts and roll between two pieces of parchment paper.  (I used my Silpat & Parchment Paper.)  Slide bottom parchment on a baking sheet & prick dough with a fork.  Bake the crust at 400* for 12 minutes, or until golden.

~Assembly of the Tart~
Let your crust cool slightly before adding a generous smear of hummus.  (Any flavor your heart desires.)  Layer on all your vegetables.  Repeat on the other crust.  Drizzle with extra olive oil, salt or crushed red pepper flakes if you wish.
Serve at room temperature or pop back into the oven just to warm the veggies through.

 I served this for our dinner last week.  But served at room temperature & cut into small squares it would be a really great appetizer for a party.  Next time I make it I will probably try a flavored hummus & use more tomatoes.  The possibilities are endless!




Enjoy!
Rachel
Recipe modified from ecurry.com