Are you ever at a lost to know what to fix for dinner? That happens to me often, usually the evening after I’ve prepared a really nice, delicious dinner the night before.

“How can I top last night’s dinner tonight?”, I often ask myself.

Well, make a Colorful Layered Tart using your own creativity. This is one way to serve a fantastic dish using what you have in your refrigerator, and it’s even GOURMET!

It’s a fairly, easy four-step process:

1. Make a pizza dough, your favorite recipe or use the best pizza dough recipe I have ever found, listed in my Pizza Pizzaz article. Roll it out and line a straight-sided tart pan with removable bottom. If you don’t have one, buy it now.

2. Gather together ingredients from your refrigerator that would make each layer in your tart a different hue, such as mashed potatoes, rice or pasta for light color, greens could be green beans or broccoli. For reds, think fresh, thinly-sliced tomatoes, roasted red peppers or cooked carrots, or any number of possibilities available in your refrigerator. Why not add a layer of caramelized onions or kernels of sweet corn, you name it, use what you have.

3. Layer your ingredients, one colorful layer after the other, spreading each one evenly across your tart.

4. Whisk together 3 eggs and add 1 1/2 cup milk. Pour over your tart and bake at 350F degrees for one hour.

Herbs and spices can be added to your taste, I didn’t use any special seasonings, as each layer had it’s own flavor.

It’s smart to prepare your tart about 2 hours before dinner, so the dish can cool a bit before serving. You may want to serve a fresh salad while you’re waiting for your tart to cool.

Carefully present your layered tart on a lovely serving platter. If you have a tart ring like mine, just slide the tart off the cookie sheet and your results will amaze even you. Slice and serve your Colorful Layered Tart on beautiful dinner plates and await the raves.

While visiting Paris last summer, I took a class at Le Cordon Bleu and learned to make a Chocolate Raspberry Tart. This is a photo of the actual fancy, finished sweet tart I made in that very famous cooking school.

I’m wondering whether it would be proper to serve a slice of Chocolate Raspberry Tart as a dessert with Colorful Layered Tart for dinner. It might be too many tarts at one meal, or would it? What do you think?

Go for it, I say!

Cora