Grilled Vegetable Tart

Ingredients 1 pie crust (recipe below)

2 medium onions cut into 1" wedges

1 small zucchini sliced 1/2" thick

1 small summer squash sliced 1/2" thick

2 tbs. Garlic flavored oil

1/2 tsp pepper

1/4 tsp salt

2 medium tomatoes cut into wedges

1/4 cup of Stonewall Kitchen Old Farmhouse Chutney

1 clove minced garlic

Directions

1. Pie Crust: In a medium bowl combine 2 cups of all purpose flour, 1/4 tsp of salt. Cut in 1/2 cup butter, until the mixture forms coarse crumbs. (Pillsbury Ready Crust may be substituted)
2. Stir together 1 egg yolk and 3 tablespoons cold water. Gradually add to flour mixture tossing with a fork until all ingredients are moistened. (Can add more water if necessary) Wrap in plastic and chill for 30 minutes before using.
3. On a lightly floured surface roll pastry into a 12" x 8" rectangle. Ease pastry into a 10 1/2" x 6 1/2" tart pan with a removable bottom. Trim pastry from the rim of the pan. Line with a double layer of aluminum foil.
4. Bake at 400 degree F for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Let cool.
5. Place onion and squash in a large bowl. Add oil, salt & pepper, Toss to coat and place in a grilling basket.
6. Grill uncovered over medium coals for 10 minutes turning once. Add tomatoes and grill for 2 minutes more or until vegetables are tender.
7. Spread bottom of crust with Farmhouse Chutney mixed with one clove of minced garlic and spread on crust before adding vegetables. Serve immediately.

ADIRONDACK WINERY WINE PAIRING SUGGESTIONS: Cabernet Sauvignon , Red Barn , Pinot Grigio

This recipe has been adapted from Stonewall Kitchen