Preheat the oven to 450ºF. Use a small serrated knife to cut around the stem of the peppers and lift it out along with the seeds. Shake the peppers to remove all the remaining seeds, discard the stem and seeds. Place the two peppers in a small ovenproof dish, drizzle with a little olive oil and put on the top shelf in the oven.
Mix the eggplant in a bowl with 4 tablespoons of olive oil and some salt and black pepper. Spread in a large baking pan and place in the oven beneath the peppers.
After 12 minutes, add the sweet potato dice to the eggplant pan and stir gently. Return to the oven to roast for another 12 minutes. Add the zucchini to the pan, stir and roast for a further 10-12 minutes. At this point the peppers should be brown and the rest of the vegetables cooked. Remove all from the oven and reduce the temperature to 325ºF. Cover the peppers with foil and cool, then peel and tear roughly into strips.
Heat 2 tablespoons olive oil in a frying pan over medium heat. Sauté the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until they turn brown, soft and sweet. Remove from the heat, discard the bay leaves and set aside.
Lightly grease a 9-inch loose-bottomed tart pan. Roll out the pie crust to a circle about ⅛-inch thick and large enough to line the pan, plus extra to hang over the rim. Carefully line the pan with the dough, pressing it into the corners and leaving the excess hanging over the top edge. Line the dough with a large sheet of parchment paper and fill it with pie weights or dried beans. Bake the crust for 30 minutes. Carefully remove the paper with the weights. Bake for 10-15 minutes more, or until it turns golden brown. Remove and allow to cool a little.
Scatter the cooked onions over the bottom crust and top with the roasted vegetables, arranging them evenly. Scatter half the thyme leaves over. Next, dot the vegetables with small chunks of both cheeses and then with the tomato halves, cut-side up.
Whisk the eggs and cream in a small bowl with some salt and black pepper. Carefully pour this mix into the tart, the top layer of tomatoes should remain exposed. Scatter the remaining thyme leave over the top. Place in the oven and bake for 35-45 minutes or until the filling sets and turns golden. Remove and allow to rest for at least 10 minutes before releasing from the pan.
Cortney knows that tarts are an easy way to entertain during the summer. They often can be served at room temperature, are suitable for almost every occasion, and can feed 8 to 12 people easily. Try Cortney’s Very Full Tart, filled to the brim with interesting summer vegetables at home.
Try the additional two recipes in the PDF at home!
