Roasted Vegetable Tart
Whenever we roast vegetables, we tend to make more rather than less and make use use of a hot oven. There’s no shortage of ways to use roasted veggies so we always fill our largest baking tray. This time, we used the extra to make a vegetable tart! With the rest of it, we made a scrumptious panzanella salad which you can find the recipe for here.
Use any vegetables you want (or have on hand) and make a delicious roasted vegetable tart!
We used red onion, cauliflower, brussel sprouts, broccoli, radicchio and lemons. A deeper pie pan is the best (like a quiche pan) as oppose to a small pie dish. We opted for a 12 inch tart pan.
Instructions
First, roll the pre-made pie crust out and fitted it to the new pie plate.
Place the vegetables in the pie dish fairly full.
In a small bowl, beat together 5 eggs and 1/4 cup of half and half. Add some salt and pepper and pour it over the vegetable mixture.
Bake at 425 F until crust is golden brown and eggs set (think Quiche consistency). We baked it for 35 minutes.
Once it looks ready, remove from the oven and grate cheese over the top (Parmesan is best- but you can use any cheese).
Place it back in the oven until the cheese melts, watching carefully to avoid burning it.
Remove from the oven top with chopped parsley and serve within 20 minutes!
