Vegetable Tart

Ease of preparation rating: Medium.
Yield: 4 servings.

Ingredients:

1 small red onion, sliced
1 small green zucchini, sliced
3 cremini mushrooms, sliced
1 red pepper, sliced
1 fennel bulb, sliced
2 tablespoons (30ml) olive oil
Salt and pepper, to taste
1 store-bought pie crust, thawed
½ cup (120ml) fresh Parmesan, grated
¼ cup (60ml) Old Amsterdam cheese, grated
¼ cup (60ml) Cambozola, crumbled
3 eggs, beaten
1/3 cup (80ml) heavy cream

Method:

Pre-heat oven to 450oF (235oC).
Place all vegetables on a baking tray with parchment paper, and drizzle with olive oil.
Season with salt and pepper, and bake in the oven for 10-12 minutes or until slightly charred.
Remove from oven and let cool at room temperature. Reserve.
Place Cambozola, Old Amsterdam and half of the Parmesan in the bottom of the pie shell.
Add a proper amount of roasted vegetables over the cheese.
In a mixing bowl, whisk together eggs and cream.
Pour the mixture over the vegetables in the tart.
Grate remaining Parmesan over the tart, and place on a baking tray.
Reduce oven temperature to 400oF (205oC), and bake tart for 20-25 minutes.
Remove from oven and let rest for 3-5 minutes.
Serve hot.