Easy company supper

If you have unexpected guests coming for lunch and you want more than just a sandwich, or you want a light but filling dinner served with a crisp green salad and a cool lemonade, this is the perfect tart.

I keep these bread circles in my freezer and most of the other ingredients on hand.

You can use any cheese you prefer that has a good melting quality, and your imagination can determine the vegetable topping.

Molly's Gourmet Catering is hosting an amazing Italian chef Oct. 27 and 28 from

6 p.m. to about 8:30 or

9 p.m. Gloria Bowers will give two cooking classes featuring four courses paired with wine.

Cost is $75 per class or $125 for both. Please join us on this culinary adventure into Italian cuisine.

• Molly Gingell is the owner of and Anne Wiles assists at Molly's Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.

Lightly grease a l0-inch springform pan. Set the pan on a piece of foil and bring up around the sides at least one inch. Set aside. Preheat oven to 375 degrees.

1 large round loaf of French bread, unsliced

6 tablespoons unsalted butter, melted

4 egg yolks

l cup heavy whipping cream or half and half

Freshly grated nutmeg

Dash of cayenne pepper (optional)

Salt and pepper to taste

3⁄4 pound Muenster or Brie Cheese, thinly sliced

One of the following

combinations:

• l1⁄2 pounds asparagus, trimmed, washed and cooked until barely tender and 2 tablespoons chopped fresh fennel leaves

• 3 medium zucchini, shredded, salted and squeezed of excess liquid with 2 tablespoons chopped fresh basil and 2 tablespoons chopped sun dried tomatoes that have been rehydrated

• 1 pound green beans, cooked until barely tender and 2 tablespoons chopped fresh thyme

Trim bottom crust from bread round. If big enough to snugly fit a springform pan, cut a 1⁄2-inch thick circle from loaf. (If not, cut wedges and piece together.) Butter one side of the bread and place buttered side down in pan.

Mix egg yolks, whipping cream, nutmeg, cayenne pepper and salt and pepper together. Place prepared pan on cookie sheet. Pour 3⁄4 of the egg yolk mixture over the bread. Sprinkle with the chopped herbs. Cover the entire surface of the bread with 3⁄4 of the sliced cheese. Decoratively arrange the vegetables on top of the cheese. Pour the remaining 1⁄4 of the egg mixture over the vegetables then place the remaining cheese around the outer edge of the tart.

Bake in a preheated oven for 30 minutes or until golden brown.

Let tart sit for 10 minutes, then remove from pan and serve hot.