Spring Vegetable Tart

1 1/3 c flour
1/2 c Crisco, chilled
1/4 cup ice cold milk mixed with 1 T vinegar
Pinch of salt
1/2 c pine nuts

Pulse flour, salt and Crisco in a food processor. Add the milk all at once and pulse just until a dough ball forms. Remove, wrap in plastic and chill for 10 minutes. Roll out on a floured board, fit into small sheet pan or a tart pan. Press pine nuts into crust. Bake at 350 for 8 minutes. Let cool completely.

2 Medium Zucchini cut into rounds
2 Medium Yellow Squash, cut into rounds
2 Large Tomatoes, sliced
2 Large Red Onions, sliced
1 pound fresh Mozzarella, sliced.
2T Olive Oil
Salt and Pepper

Prepare all veg and toss with oil, salt and pepper.

Layer onto crust alternating zucchini, mozzarella, squash, mozzarella, tomatoes, mozzarella, onion.

Bake at 350 for 20 minutes or until cheese melts and veg start to soften.

Cool to room temperature, slice and serve.

This is great with a green salad and a nice, crisp Chardonnay.