Roasted Vegetable Tart

🛒 Ingredients

• Shortcrust pastry 42 g · 200 kcal
• Red bell pepper 30 g · 8 kcal
• Yellow bell pepper 30 g · 8 kcal
• Zucchini 33 g · 5 kcal
• Red onion 25 g · 10 kcal
• Cherry tomatoes 25 g · 5 kcal
• Garlic 2 g · 3 kcal
• Olive oil 5 g · 45 kcal
• Dried mixed herbs 1 g · 3 kcal
• Large egg 17 g · 24 kcal
• Full-fat milk 17 g · 10 kcal
• Heavy cream 8 g · 28 kcal
• Goat cheese 13 g · 40 kcal
• Parmesan cheese 5 g · 20 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Roughly chop the red and yellow bell peppers, zucchini, and red onion into bite-sized pieces; halve the cherry tomatoes. In a large bowl, toss the chopped vegetables with olive oil, minced garlic, dried mixed herbs, salt, and black pepper.
2. Spread the seasoned vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized. Remove from the oven and let them cool.
3. Meanwhile, line a 24cm (9-10 inch) tart tin with the shortcrust pastry, pressing it gently into the base and sides. Trim any excess pastry from the edges and prick the base all over with a fork. Chill the pastry shell in the refrigerator for 15 minutes.
4. Line the chilled pastry with parchment paper, fill with baking beans or pie weights, and blind bake at 180°C (350°F) for 15 minutes. Remove the beans and paper, then bake for another 5-7 minutes until lightly golden. Reduce oven temperature to 180°C (350°F).
5. In a medium bowl, whisk together the large eggs, full-fat milk, heavy cream, a pinch of salt, and a dash of black pepper until well combined. Crumble the goat cheese into the egg mixture and stir gently.
6. Arrange the cooled roasted vegetables evenly over the blind-baked pastry shell. Pour the egg and cream mixture over the vegetables, ensuring they are mostly submerged.
7. Sprinkle with grated Parmesan cheese. Bake at 180°C (350°F) for 30-35 minutes, or until the filling is set and the top is golden brown. Let the tart cool slightly on a wire rack before slicing and serving.