Summer Vegetable Tart

I am always looking for easy, light, gluten free recipes utilizing the best of the season. This vegetable tart or pie fits the bill perfectly. Adapted from a recipe from Cooking Light magazine, it is the best of summer with fresh ripe tomatoes, basil, and swiss chard, all from my visit to the farmers' market over the weekend. The chard was getting a bit limp, so it needed to be cooked today. 
Summer Vegetable Tart

serves 4 -6

crust:

2 cups cooked brown rice

2 T commercial pesto ( i didn't have any, so chopped up 2 T of basil, added 2 T olive oil, 2 cloves of minced garlic, 2 T grated pecorino romano cheese*) ( you could use parmesan if you like)

   * I am lactose intolerant and seem to be able to tolerate goat's milk cheeses

1 T grated pecorino romano cheese

1 large egg

cooking spray

filling:

3 large eggs

  *if you can tolerate dairy, add 1/2 cup milk ( low fat or cream, up to you!)

salt and pepper to taste ( pecorino is VERY salty so I didn't use any salt)

2 cups of cooked seasonal vegetables ( i used 1/2 onion and swiss chard sauteed in 1 T butter and 1 T olive oil)

3 small plum tomatoes ( or one larger beefsteak variety)

1 T. chopped fresh basil

1. Preheat oven to 350º. (* I am so excited! I just learned how to make that degree symbol! simultaneously press the option key and the number zero, cool eh?)

2. To prepare crust, combine rice, pesto, cheese and 1 egg. Firmly press mixture into the bottom and sides of a 9 in. pie plate, coated with cooking spray. Wet your hands and this will be easier. Bake at 350º for 15 mins and remove from oven.

3. Increase oven temp. to 400º

4. To prepare filling, whisk eggs. Add seasonings and milk if using.

5. Spoon cooked vegetable mixture evenly on bottom of prepared crust. Top with egg mixture, then tomato slices. ( here is where you could get really creative. The original recipe called for grated cheese and prosciutto. Go ahead! or olives or ??? I added a bit more cheese underneath the tomatoes)

6. Bake at 400º for 10 minutes. Reduce oven temp to 325º and bake an additional 35 minutes until set. ( Because I didn't use milk, mine was only in for an additional 15 minutes, so check!) Cool 10 minutes before serving. Sprinkle with the chopped basil. ( I forgot!)

I realized as I was taking pictures that my vegetables match my placemats today. My friends will tell you that I am all about matching, but this truly was unintended. Funny! 
This would be great for any meal of the day, or an afterschool snack. I have been (more or less) gluten free for about 15 years. I do not have Celiac's disease but do have hypothyroid and arthritis issues and find that I feel much better when I do not eat wheat or other gluten containing grains. One of my fellow personal chefs ( thanks, Laura!) mentioned The Gluten Free Registry yesterday. I have listed For Life! Personal Chef Service there and definitely plan to use this information when I make a trip to New England this fall. It is getting easier and easier to follow a gluten free diet. 15 years ago, it was all about lack, NOT being able to eat interesting food out and about. This is not so true anymore. More about gluten intolerance coming up in other posts.

We are in the height of tomato season here in Central Coastal California. Enjoy them while they are here.