Summer Vegetable Tart

  • 1 small red bell pepper
  • 1 small fennel bulb
  • 1 medium tomato
  • 1 small zucchini
  • 4 Tbsp olive oil
  • 3 cloves garlic, crushed
  • 3 small eggs, beaten
  • 1 cup heavy cream
  • 1 pre-baked pie shell
  • Sea salt and freshly ground black pepper, to taste
  • Grated dry Jack or other hard cheese, for garnish

Preheat oven to 450°F.  Trim and cut the red bell pepper and the fennel bulb into 1″ chunks.  Cut the tomato into about 8 wedges.  Slice the zucchini into ½”-thick slices.  Place the vegetables, olive oil, half of the garlic, salt and pepper in an ovenproof dish and toss to coat evenly.  Bake in the preheated oven for about 20 minutes, stirring occasionally, until vegetables begin to soften and char.  Beat the eggs, heavy cream, and the remaining garlic together.  Season with salt and pepper and set aside.  Reduce oven to 425°F.  Place the vegetables in the pie shell.  Pour the egg/cream mixture over the vegetables.  Bake for about 20 minutes until set.  Grate some dry Jack or other hard cheese over top if desired right before serving.