1 cup all-purpose flour
2 to 3 tablespoons cold water
1 tablespoon olive oil
1/3 cup chopped sun-dried tomatoes in oil
1 small (1 cup) zucchini, cut into julienne strips
1 small orange or yellow bell pepper, cut into thin strips
1 teaspoon finely chopped fresh garlic
1/2 cup chopped fresh basil leaves*
1/3 cup chopped pitted kalamata olives
4 ounces (1 cup) crumbled feta cheese
2 tablespoons pine nuts
Portions of this tart can be made ahead of time and assembled and baked before serving. Partially bake the crust as directed and store uncovered at room temperature up to 24 hours. Cook the vegetables as directed in step 3 but do not add the olives and basil. Cover and refrigerate up to 24 hours. Allow vegetables to stand 30 minutes at room temperature before filling crust. Stir in basil and olives. Continue assembling and baking tart as directed above.
Read more about this recipe on Recipe Buzz® Blog.