Provencal Vegetable Tart

Serves 4

5 ounces goat cheese
1/4 cup sour cream
1/2 cup heavy cream
3 eggs, lightly beaten
salt, to taste
pepper to taste

In a bowl, whisk together the above ingredients (the cheese will remain somewhat lumpy).

2 Tbs. olive oil
1 small red pepper, cut into matchsticks
6 – 8 leaves of chard, cut crosswise into slivers
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
2 medium tomatoes, thinly sliced
1 Tbs. chopped fresh basil

In a skillet, heat the oil and cook the bell pepper and squashes for about 6 minutes. Add the chard and cook for another 2 – 3 minutes until wilted. Place the sautéed vegetables in an oiled 9 inch pie plate. Cover with a layer of sliced tomatoes and sprinkle with basil. Pour the egg mixture over the top, spreading evenly. Bake at 375 degrees for 30 – 40 minutes. T op should be browned and vegetables bubbling.

NOTE: This can also be made in a pre-baked pie crust – I made it as above to save some of
the calories!

submitted by Margery Prazar