Roasted Vegetable & Goat CheeseTart

The concept of comfort food rings with the flavors of cheese and buttery pie crust - sweet and savory. And why not make it a little gourmet, too. This tart takes some time to make, so it's perfect for a Sunday dinner. Or if you have the time, any night of the week. Also makes a gorgeous brunch accent. The pie itself can be made a day in advance then heated slightly in the oven to room temperature. The pie crust dough can too be made in advance - can be frozen for up to 2 weeks. Please see our Perfect All-Butter Pie Crust Recipe.
(Only half of the dough will be needed for this recipe - freeze remainder). The perfect complement to this tart are baby spinach greens with a vinaigrette, nothing more. The tart is packed with such a variety of vegetables, really nothing additional is needed.

*Recipe serves 6-8. Please read all instructions before attempting.

- 2 eggs
- 3/4 C heavy cream
- 4 oz goat cheese
- 1 large red pepper
- 1 medium eggplant, chopped with skin
- 1 small sweet potato, chopped
- 1 large vidalia or spanish onion, french cut
- 1 garlic clove, chopped
- 1 tsp thyme, divided
- 3 T olive oil, divided
- salt & pepper
- (2 tomatoes can be added, however due to the high moisture content it's suggested that they be slow roasted in halves on 225F for three hours with drizzle of olive oil, slat & pepper. If you're restricted on time, they can be roasted on 450 F for 30 min - the result will simply be less set.)

1. Preheat oven at 450 F. Cut red pepper into fours, place on baking sheet, and brush with 1 T olive oil and salt on boath sides. Roast for 30 min, skin up, until char begins to form on skin. Remove from oven and peel off skin then cut into 1" long slices.

2. With oven still at 450 F, chop eggplant, with skin, and sweet potato, peeled, into 1/4" cubes. Place on baking sheet, drizzle with 1 T olive oil, salt & pepper. Be certain to coat well. Roast for 20 min or until slightly charred, stirring once. Let cool.

3. With remainder of olive oil 1 T, sautee onion until transluscent with garlic.

4. Do not pre-cook pie crust. Once dough is rolled into pie pan, layer bottom with onion and garlic.

5. Add roasted vegetables on top of onion.

6. Whisk eggs and milk together. Add 1/2 tsp of thyme, salt and pepper to taste. Pour mixture over veggies. Then crumble goat cheese on top, and sprinkle the remainder of thyme on the top. Bake at 350 F for 55 min. Let cool for 15 min before cutting.