Roasted Vegetable Tart
2 large red bell peppers, roasted
2 jalapeno peppers, roasted
2 small zucchini, sliced lengthwise 1/4 inch and roasted
1 large yellow onion, sliced in rounds and roasted
1 head garlic, roasted
extra virgin olive oil
2 C. Swiss, Gruyere or white cheddar cheese, grated coarse
1/2 C. heavy cream
Pizza dough (or pie dough) to fill a 9 in. tart or pie plate
1 t. salt
1 t. ground pepper
Roast the vegetables. Set aside and cool.
Line a 9 1/2 inch tart pan or a pie plate with the pizza dough or pie crust dough, which ever you prefer. Bake the single crust for 8 minutes in a 425°F. oven, remove and cool.
Arrange the roasted vegetables (except the roasted garlic) on the pre-baked crust. When laying in the vegetables on the crust, make sure they are evenly distributed. You may have to cut them into strips to achieve this.
Mix the milk, egg, roasted garlic and cheese together and pour over the roasted vegetables.
Bake for 15 minutes in a 425°F. oven, remove and let cool some before slicing and serving. You can reserve a little of the roasted pepper strips for garnishing the top of the tart.