1. Choose vegetables of approximately the same diameter, thinly slice the zucchini, squash, eggplant, potatoes and tomatoes, set aside.
2. Preheat oven to 400 degrees.
3. In a round baking dish, rub one peeled garlic clove over the bottom of the dish, lightly drizzle with olive oil.
4. Layer the vegetables standing upright, alternating them in a circular pattern.
5. Thinly slice garlic cloves and shallot, tuck in between the vegetables.
6. Sprinkle with Herbs de Provence, salt and pepper.
7. Drizzle a generous amount of olive oil over the vegetables.
8. Bake for 45 minutes until vegetables are tender and lightly browned.

Enjoy!

Recipe by Katherine of

• 1听cup flour
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter diced
• 1 egg
• 1/4 cup heavy cream
• 1 lb apricots, pitted and cut into quarters
• 1/3 cup apricot jam
• 2 tablespoons cornstarch
• 2 tablespoons vanilla sugar
• powdered sugar

Instructions for the crust:

1. Preheat oven to 400 F.
2. Using a pastry cutter, combine flour, sugar, salt, and diced butter in a large bowl.
3. Mix to form course crumbs.
4. Whisk together egg and heavy cream in a small bowl and gradually add to flour mixture until the dough comes together.
5. Place a large piece of plastic wrap on the counter, and place the dough mixture onto it.
6. Wrap completely and press into a disc shape.
7. Refrigerate overnight, or for at least a few hours.
8. Roll out the dough and place in an 11" deep tart dish lined with parchment.
9. Place another piece of parchment on the top of the tart shell and generously fill with pie weights or dried beans. *This will prevent the crust from puffing up!
10. Blind bake for 20 minutes until the edges are lightly browned.
11. Remove the parchment and weights and let tart cool while prepping the fruit.

Instructions for the fruit:

1. Mix apricot jam and cornstarch in a small bowl.
2. Evenly spread the mixture over the bottom of the tart shell.
3. Place the sliced apricots in a circular pattern, packing them in tightly as they will shrink when baked.
4. Sprinkle vanilla sugar over fruit.
5. Bake for another 20 minutes, until the apricots are soft and fragrant.
6. Serve warm with a generous sprinkling of powdered sugar.

听Recipe by Katherine of

• 1 陆 cups (360 ml) heavy whipping cream, cold
• 录 cup (30g) powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp full fat cream cheese or mascarpone