Spring Vegetable Tart
Use 2 to 3 cups of any bite-sized fresh vegetables you prefer. Blanching is my favorite way to prep them, but you can go with anything raw, roasted, or pickled. 1/4 cup of any freshly chopped herbs will work, such as dill, parsley, thyme, tarragon, basil, chives, etc.
Feel free to use your favorite salad dressing.
This tart can be made with any type of shell, round or rectangular, including pie crust, phyllo, etc.
Any soft cheese will work for the filling, but I think the tanginess of the goat cheese is an important factor, so if you use something milder, you may want to sneak in some lemon juice.