Grilled Pineapple Salsa

8 - 1/2" thick pineapple rings
1/2 red onion, chopped
3 Tbsp. chopped cilantro or parsley
1 Tbsp. honey
1 tsp. lime zest
1 Tbsp. lime juice
1/2 tsp. red pepper flakes
salt
pepper

1. Grill the pineapple over medium heat until it has distinct grill marks (about 5 minutes).  Let cool and chop into 1/2" pieces.
2. Mix the chopped pineapple with the cilantro, honey, lime juice, and red pepper flakes.  Season to taste with salt and pepper. 
3. Refrigerate for at least one hour.  

Savory Salsa Tart

This is another quick tart that I came up with last week, trying to use up some vegetables in the refrigerator.  Here's how I did it:

Ingredients:

• 2 zucchini, sliced
• 1 onion sliced
• 1/2 pint grape tomatoes, halved
• 1 sheet of puff pastry
• olive oil
• salt
• ground black pepper
• 2 Tbsp. salsa (I used a chipotle flavored salsa, but any kind would be good.)
• 3/4 cup mozzarella cheese

Place the zucchini, onion, and tomatoes on a baking sheet.  Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper.  Bake at 450 degrees for 10-15 minutes until the onions and zucchini develop a light golden color.

Roll out the puff pastry to remove any creases.  Fold in a 1/2 inch border on each side (this will rise as it bakes and create a crust for the tart.)  Prick the center of the tart a few times with a fork (this will prevent the middle  of the tart from rising too much.)  Spread the salsa on the tart, add the roasted vegetables, then the shredded cheese.   Bake at 450 degrees for 10-15 minutes until the crust is puffed and golden.

Enjoy!