Okay, I'll admit that my shopping was sporadic this week so a lot of the ingredients that COULD have been purchased from farmer's markets were instead purchased at Sue's. And I happened to have a leftover pie crust from making apple pie. This could also be the topping for a good pizza...and of course, feel free to use whatever vegetables that are around the house.
Red Peppers - not quite in season, so purchased at Sue's Produce
Assorted Mushrooms from the Fair Food Farmstand
Asparagus - available at Fitler Square Farmer's Market
Shallots - available at Fitler Square Farmer's Market
Parsley from Sue's Produce
Goat Cheese - available at Fitler Square, Sue's, Fair Food Farmstand
Herbed Jack Cheese from Fair Food Farmstand
Make any recipe for pie crust you like, press into a tart pan and baked for 10-15 minutes until lightly browned (preferably using Pennsylvania Pastry Flour). This can be made in a pie plate.
Roast red pepper by placing under the broiler or roasting over an open flame. Place in bag or airtight container for 5 minutes and gently pull away skin under cold water. Cut or pull apart into thin strips.
Heat butter in large skillet until bubbly. Cut mushrooms into strips and toss into butter. Cook until dry and liquid absorbed, add olive oil as necessary to prevent sticking. Add finely chopped shallots and parlsey and cook until shallots are browned. Deglaze with sherry or water and remove from pan. Pour more sherry into pan and pour this over the mushrooms. Sprinkle salt over top and let sit.
Break asparagus into bite size pieces and add to skillet with butter or oil. Saute for a few minutes until crisp-tender. Place asparagus pieces and roasted red pepper into a layer on top of partially baked pie crust. Top with crumbled goat cheese. Top with mushroom mixture. Top with grated parmesan. Optional - top with grated local jack or cheddar.
Place in oven on 350*-375* and bake 10-15 minutes until cheeses are bubbly and crust is browned.