Tomato and Zucchini Tart

I made this for supper tonight, and we were reminded of how zestfully tasty it is, so I thought I'd quick share the recipe.  Great for summer produce!

Tomato and Zucchini Tart

1 Frozen pie crust
1 medium Zucchini -- sliced thin
1 tbsp. Oil
3 Roma Tomatoes -- sliced
1 tbsp. Basil
1/3 cup Mayo
1/3 cup Parmesan cheese
2 tbsp. Milk
1/4 tsp. Pepper

Bake pie crust according to package. Meanwhile, fry zucchini in oil until tender. In a small bowl, mix together mayo, cheese, milk, and basil. When the crust is done, fill with the zucchini and layer the tomatoes on top. Spoon mayo mix on top and spread gently (add more milk if necessary). Sprinkle with pepper. Bake at 425 degrees for 15 minutes.

Bluebarb Pie

I got this from some magazine a few years ago.  The blueberries keep it sweeter than your usual rhubarb pie.  You may be shocked to learn that I use refrigerated pie crust, but if it's a choice between using one of those and making pie, or not having time to make a pie crust from scratch and thus not having pie, guess which one this busy mommy chooses?  If you want to make a crust from scratch for this, go right ahead.

Bluebarb Pie

1 package Refrigerated pie crust
1 1/2 cups Sugar
3 tbsp. Quick-cooking Tapioca
1/4 tsp. Salt
4 cups Rhubarb -- sliced (approximately 4 medium stalks)
2 cups Blueberries
1 tbsp. Butter
1 tsp. Milk
Sugar

Place on crust in a deep-dish pie plate. Trim to be even with edge. In a large bowl, combine sugar, tapioca, and salt. Add rhubarb and blueberries; toss to coat. Let stand 15 minutes. Transfer to pie crust. Dot with butter. Place the other crust over the filling. Trim, seal, and flute the edges. Cut slits in the crust. Brush with milk and sprinkle with sugar (if desired). Bake at 400 degrees for 40-45 minutes, covering edges with foil during last 15 minutes. Cool on a wire rack.

Beef and Eggplant Pie

A savory pie with lots of fun textures.

Beef and Eggplant Pie

2 cups Eggplant -- cubed
1/4  cup Butter
1 lb. Ground beef
1/2  cup Onion -- chopped
1 stalk Celery -- sliced
1 clove Garlic -- minced
8 oz. Tomato sauce
1 tsp. Parsley
1 tbsp. Oregano
1 tsp. Salt
1/4  tsp. Pepper
1 unbaked Pie crust
3/4  cup Shredded Mozzarella

In a small skillet, saute eggplant in butter until tender. In a large skillet, cook beef over medium heat until done; drain. Add onions, celery, and garlic and saute until done. Add the eggplant, tomato sauce, parsley, oregano, salt, and pepper; bring to boil and remove from heat. Prick pie crust with a fork. Add beef mixture. Bake at 375 degrees for 20 to 25 minutes. Sprinkle with cheese. Bake 5 minutes longer. Let stand 10 minutes before serving.