Ingredients
- 1 red bell pepper
- 1 yellow ell pepper
- 6 about 6 tbs olive oil
- 1 medium eggplant, cut into 2" dice
- salt & black pepper
- 1 small sweet potato, peeled & cut into 1" dice
- 1 small zucchini, cut into 1" dice
- 2 medium onions, thinly sliced
- 2 bay leaves
- 11 oz pie crust dough
- 8 thyme sprigs, leaves picked
- 1/3 cup ricotta
- 4 1/4 oz feta
- 7 cherry tomatoes, halved
- 2 medium eggs
- 1 cup heavy cream
Preparation
Step 1
Preheat oven to 450
Use small serrated knife to cut around stem of peppers & lift it out along the seeds
Shake the peppers to remove all remaining seeds, discard stems & seeds
Place the peppers in a small ovenproof dish, drizzle w/a little olive oil & put in the top shelf of oven
.
Mix eggplant in a bowl w/4 tbs of olive oil & some salt & pepper
Spread in large baking pan & place in oven on shelf beneath peppers
.
After 12 mins add sweet potato dice to the eggplant pan & stir gently
Return to oven to roast for another 12 mins
Then add zucchini to pan, stir & roast for another 12 mins
At this point the peppers should be brown & the rest of the vegetables cooked
Remove all from the oven & reduce temp to 325
Cover the peppers w/foil & cool, then peel & tear roughly into strips
.
Heat 2 tbs olive oil in a frying pan on medium heat
Saute the onions with the bay leaves & some salt for 25 mins, stirring occasionally, until they turn brown, soft & sweet
Remove from heat, discard the bay leaves & set aside
.
Lightly grease a 9" loose bottomed tart pan.
Roll out the pie crust dough to a circle roughly 1/8" thick & large enough to line the pan, plus extra to hang over the rim
Carefully line the pan with the dough, pressing it into the corners & leaving the excess hanging over over the top edge
Line the dough with a large sheet of parchment paper & fill it with pie weights or dried beans
Bake the crust for 30 mins
Carefully remove the paper w/the weights, then bake for 10 - 15 mins more, or until it turns golden brown. Remove & allow to cool a little
.
Scatter the cooked onion over the bottom of the crust & top w/roasted vegetables, arranging them evenly
Scatter half the thyme leaves over next
Next, dot the veg w/small chunks of both cheeses & then w/tomato halves, cut side up
.
Whisk the eggs & cream in a small bowl w/some salt & pepper
Carefully pour this mix into the tart, the top layer of tomatoes & cheese should remain exposed
Scatter the remaining thyme over the top
Place in the oven & bake for 35 - 45 mins, or til the filling sets & turns golden
Remove & allow to rest for at least 10 mins before releasing the tart from the pan & serving