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Posted by Tim Vidra / Thursday, July 14, 2011

Vegetable Tart
- 1/2 smaller zucchini's and squash, sliced thin
- 1 leek sliced thin (white and green parts)
- 2-3 small new potatoes, thinly sliced
- 1 tablespoon garlic, chopped
- 1/2 cup crumbled feta cheese
- 2t dill, chopped
- Sea salt and fresh ground pepper to taste
- 1T olive oil
- 1 9 inch pie crust, store bought or homemade

The combination of fresh dill from the herb garden and feta I believe really makes this dish.
A friend (who will remain nameless) recently told me his wife sent him out for goat cheese and he promptly brought back feta cheese. So for today's E.A.T. Tip: Goat cheese comes from goat's milk and feta cheese comes from "Feta." All joking aside, feta is generally made with sheep's milk or a combination of sheep and goat milk.
E.A.T. local E.A.T. well
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I think your tarte is terrific! AS someone who ate feta with olive oil and pita every single day, I can understand developing a feta fetish; I recently discovered true Greek Feta and it is far superior to the other kinds, in my opinion.
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