These days i am looking to make things that i can easily eat during breakfast, lunch or dinner.  I do not always get the time to cook during the day (since this little one who is 8 weeks old now is keeping me busy) and i still need to eat healthy, so i try to make things i can easily store and warm up.  This is a great little tart that you can eat any time of the day.  It could also be called a quiche, or just savory tart either way it is delicious and very light. Usually my quiche and quiche and quiche are pretty hardy and I love them, but this one is light and delicious and you don’t feel that you over ate during brunch.

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Roasted Vegetable Tart

Yield: 8 servings

Prep Time: 60 minutes

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Ingredients:

1 pie crust

Filling:
2 red bell peppers
11 tbsp olive oil, divided
1 small butternut squash, cut into 1" cubes
Kosher salt
Freshly ground pepper
1 small red-skinned sweet potato, peeled, cut into 1/2" cubes
4 oz of cherry tomatoes, cut in half
1 tbsp balsamic vinegar
2 small onion, thinly sliced
1 small fennel bulb, thinly sliced
2 tsp fresh thyme leaves, divided
4 oz fresh goat cheese, crumbled
2 large eggs
3/4 cup heavy cream

Directions:

Preheat oven to 425F. Make the pie crust in a 9” or 10” glass or pie dish then let cool and set aside.

Change the over temperature to 450F.

Arrange racks in upper and lower thirds of oven; preheat to 450°. Using a small paring knife, cut around stems of bell peppers. Lift out stems with seeds and discard. Transfer whole peppers to a small baking dish; drizzle with 2 tbsp. oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes. Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.

Meanwhile, toss butternut squash and sweet potato with 4 tbsp. oil in a small bowl to coat. Season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast on lower rack for 30 minutes. Set vegetables aside.

Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 tbsp. oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 15 minutes. Set aside.
Meanwhile, heat remaining 4 tbsp. oil in a large skillet over medium-high heat. Add onions and fennel; cook, stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Season with salt and pepper. Set aside.

Change the oven to 350F.

Scatter onion-fennel mixture over bottom of tart crust. Top with butternut squash and sweet potato mixture and roasted peppers. Scatter 1 tsp. thyme over. Top with goat cheese and tomatoes.

Whisk eggs and cream in a small bowl; season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 tsp. thyme on top.

Bake tart until filling is set and pastry is golden brown, 50–60 minutes. Let stand for at least 10 minutes. Serve warm or at room temperature.

Note: You can do the pie crust a day ahead and also prepare the vegetables a day ahead. And if you are having a dinner party or brunch you can just put it together and bake the day off.

Adapted from: Bon Appetit

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