Guess what is in overabundance in the garden right now?
Tomato and Squash Tart
- 2-3 large tomatoes sliced thin
- 2-3 yellow squash sliced into thin long pieces
- 2 potatoes sliced thin
- 1 small red onion sliced paper thin
- 6-8 basil leaves
- 1 cup shredded Swiss cheese
- 4 mushrooms sliced thin
- 5 eggs beaten with 1 cup buttermilk
Saute onion in butter until translucent. Add mushrooms and potatoes and cook until mushrooms begin to brown. Add 1/4 cup white wine and cook until evaporated while deglazing the pan. In a large greased casserole dish, spoon the potato mixture evenly across the bottom. Sprinkle with some cheese then pour 1/4 of the egg over. Tear some of the basil by hand and sprinkle into egg. Add the squash in a single layer on top and pour the rest of the egg over it. Add the remaining basil then cover with the tomatoes, pressing down slightly to secure them into the egg. Cover with remaining cheese and bake in the oven at 360 degrees until done, about 25 minutes.