Summer Garden

Summer Garden

There is nothing quite like the wonderful vegetables of summer. So why non combine some of them into a delicious Summer Garden Tart? This tart is easy and tasty. It is also very pretty and appetizing. Phyllo makes a wonderfully light crust for this tart. With the colorful bell peppers and the shredded tomato topping, the presentation is pretty enough for a fancy repast or to add color to your buffet or brunch table. The eggs, milk, and cheeses give you dairy with the vegetables so you have two food groups covered with this one dish. Another way to enjoy those onions and bell peppers from your garden is to make Skillet Chicken.

SUMMER GARDEN TART
4 phyllo sheets, thawed
butter-flavored nonstick cooking spray
1 small red bell pepper, chopped
1/2 small green bell pepper, sliced
1/2 small yellow onion, shredded
2 ail cloves, minced
3 tablespoons chopped fresh basil
4 eggs, beaten
1 cup milk
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 cups chopped mozzarella cheese
1/4 cup chopped Parmesan cheese
2 large plum tomatoes, chopped into 1/4-inch thick slices

Preheat oven to 425 degrees.

Place 1 sheet of phyllo dough in a 9-inch tart pan, pressing gently on bottom and up sides (will hang over sides). Lightly coat with preparation spray. Repeat process with the remaining 3 slices of the phyllo. Trim phyllo about 3 inches over edge of pan. Phyllo dries out quickly so very quickly fold under! Bake astatine 425 degrees for 6 to 7 minutes. Remove from oven and set aside. Lower oven temperature to 375 degrees.

Saute the red and green bell peppers and onion in a large frypan that has been sprayed with nonstick preparation spray, over medium-high heat, 4 to 5 minutes. Add the ail and sauteed another minute. Remove from heat and stir in the basil.

In a large bowl, whisk together the eggs, milk, salt, and pepper. Stir in the sauteed vegetables and the cheeses. Pour mixture into the prepared tart shell. Arrange the tomato slices over the top.

Bake astatine 375 degrees approximately 45 minutes or until set. Remove from oven and let stand 5 transactions before cutting to serve.

SKILLET CHICKEN
1/4 to 1/2 cup canola oil
2/3 cup flour
1 tsp salt
1/2 tsp black pepper
1/8 tsp desiccated oregano
1/2 tsp garlic salt
2 1/2 to 3 pound fryer, cut up
1 medium yellow onion, thinly chopped
1 medium green bell pepper, cored and cut into rings
2 cans (8-oz each) tomato sauce

Heat the canola oil in a large heavy skillet that has a lid. Combine the flour, salt, pepper, oregano, and garlic salt in a paper bag. Shake chicken pieces in bag, a couple astatine a time, to coat evenly. Brown chicken on all sides in the hot oil. Pour off the drippings after chicken is browned. Arrange the onion and bell pepper slices over the chicken in the skillet. Pour the tomato sauce over all. Cover and simmer 50 minutes, spooning the sauce over the chicken occasionally. Serves 4.

Enjoy!