This rustic tart from Woman’s Day gets its summery name from fresh squash and tomatoes but could easily be replaced with other seasonal veggies throughout the year for an equally good dinner. Although cranking up the oven to 400 degrees on a 90+ degree day doesn’t seem very summery to me, it was well worth it. This little tart is…well…simply yummy. My friend Jodi came over tonight and we ended up eating the whole thing between the two of us! How good is it? As Jodi put it, “I want to rub my face in it.”
- Reduced-fat feta cheese for the blue cheese
- Vine-ripened tomato for plum tomato (but I suggest sticking with plum tomatoes)
Overall Rating: Love It!
Source: Woman’s Day Magazine