Friday Recipe of the Week -Garden Vegetable Tart

This is great little appetizer to put out for when you have some expectant guests. It does take some preparation to make sure you have everything you need, but it is very light and pretty when all said an done. With all the great vegetables at the Oshkosh Saturday Farmers Market  right now, this is a real treat. I played around with the new Pillsbury Artisian pizza dough and really like it, but I am sure you can make your own or use a different kind and it will work out just as wonderful

Garden Vegetable Tart

Preheat oven to 425 degrees.

New Pillsbury Artisan Pizza Crust, butter, 2 ears of fresh sweet corn, 1 med zucchini, thinly sliced lenthwise, homemade salsa with large chunks of tomato or (1 pint of cherry tomatoes, tomato paste and water) and 4 oz. fresh mozzarella, thinly sliced.


Preheat oven to 425 degrees. On a lightly floured pizza pan, roll out pizza dough pressing to a large rectangle. Prick dough with a fork so it does not bubble when baking. Lightly brush butter over the top. Bake for 10 minutes. Remove from oven and set aside.

Boil corn for about 10 minutes. Brush zucchini, tomatoes(if using) and corn with 1 TB olive oil. Sprinkle with a dash of salt and grill on an indoor grill pan over med heat, 5-7 minutes turning occasionally until tender.

If using tomatoes paste, whisk together paste and water and spread on dough. If not spread  your salsa over the top of the dough. Cut corn from the cob. Top dough with cheese and vegetables. Bake for 10 additional minutes.