Zucchini Tart Nicoise

Oh those French, with their canny wisdom about healthy diet and their savvy appreciation of the pleasures of eating. Take this savory pie, for example: colorful garden vegetables cooked in a simple provincial-style stew cuddle up together in a crust topped with a sprinkling of cheese to make a supper offering that pleases the taste buds and nourishes the body beautifully.

Read the recipe for the Nice-style tart here:

INGREDIENTS
4 tablespoons extra-virgin olive oil
2 onions, minced
2 cloves garlic, minced
2 bell peppers, any color, sliced into rings
2 medium zucchini or summer squash, cut into quarters and sliced
1 small eggplant, peeled and diced
1 cup diced tomatoes
Salt and freshly-ground black pepper, to taste
1 9- or 10-inch pie shell
1/4 cup freshly-grated Parmesan cheese

1. In a large heavy-bottomed skillet, heat 3 tablespoons of the oil over medium-high heat, add the onions and garlic, and saute 3 to 5 minutes, until the onions have softened.

2. Stir in the peppers, squash, eggplant, tomatoes, and salt and pepper, reduce heat to medium, and simmer, covered, about 45 minutes, until vegetables are tender, stirring occasionally.

3. Preheat oven to 375F. When vegetables are tender, spoon them into the pie shell and bake 10 minutes. Remove tart from oven and sprinkle with cheese, then drizzle the remaining tablespoon of oil on top.

4. Return tart to oven and bake an additional 5 minutes, until cheese has melted. Allow to cool on a wire rack for 5 minutes. May be served hot or at room temperature.

Serves 4 to 6.