summer vegetable tart

Goodbye summer ... till next year! But still there are tomato, corn, zucchini, are abundant supply at my neighbor's farmer's market. A longing for summer . . . let's bake summer veg. tart ! yield: five 4inch tart pans ingredients: (dry) 1/2 cup whole wheat pastry flour 1/2 cup unbleached white flour 1/2 teaspoon baking soda 1/2 teaspoon aluminum-free baking powder 1/4teaspoon salt (wet) 2/3cup water 2tablespoons Ex. v. Olive oil 1+1/4teaspoons balsamic vinegar (vegetable &herb) 1 small zucchini, cut in 4"slices and grilled 2 plum tomatoes, cut in half and grilled 1/4 onion, grilled and chopped 1 /2 corn, boiled and kernel removed (and mix with chopped onion) fresh sage , fresh basil procedure: heat oven at 350F 1 Place tomato and basil in the tart pan. Place zucchini and sage for another tart pan. Place corn and onion mix for another one and place any vegetable for remaining 2 tart pans.Sprinkle salt & pepper. set aside. 2 Combine all dry ingredients in the large bowl 3 Whisk all wet ingredients in the smaller bowl 4 Add wet to dry and mix ( do not over mix) 5 Pour butter over the each vegetable laid tart pan (use spatula to flatten butter) 6 Bake 350F oven for 20 minutes or until a cake tester comes out clean.