Roasted Vegetable Tart

1. 1

   Filling:

2. 2

   Arrange racks in upper & lower thirds of oven. Preheat to 450. Drizzle peppers with oil, roast on upper rack, turning occasionally, about 40 min. Transfer to bowl, cover with plastic wrap, let stand 15 min. Pell peppers, then tear into strips and set aside.

3. 3

   Toss eggplant with 4 T oil, season with pepper, and spread in single layer of baking sheet and roast on lower rack for 10 min. Add sweet potato to eggplant and mix gently. Continue roasting until both are tender, 20-25 more min. Set aside.

4. 4

   Line another sheet with parchment. Toss tomatoes with vinegar, 1 T oil, and a pinch of salt and pepper. Arrange, skin side down,on prepped sheet. Roast on lower rack until beginning to brown and are tender but not mushy, about 20 min. Set aside.

5. 5

   Meanwhile, heat remaining 4 T oil in large skillet over med-high heat. Add onions, cook, stirring frequently, until somewhat softened, somewhat crisp, 5-6 min. Season with salt and pepper. Transfer to paper towel-lined plate.

6. 6

   Do ahead: Vegetables can be prepared 1 day ahead. Cover separately and chill.

7. 7

   Scatter onions over bottom of crust. Top with eggplant & sweet potatoes, then peppers. Scatter 1 tsp thyme over. Top with goat cheese and tomatoes.

8. 8

   Whisk eggs and cream together, season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 tsp thyme over.

9. 9

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

No additional tips available.