Roasted Vegetable and Goat Cheese Tart

Ingredients

Pie crust

1 (9-inch) prepared crust

Olive oil

2 tablespoons

Zucchini

1 medium, sliced

Yellow squash

1 medium, sliced

Red bell pepper

1, diced

Red onion

1 medium, sliced

Eggs

3 large

Milk

1/2 cup

Goat cheese

4 ounces, crumbled

Fresh basil

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and press it into a 9-inch tart pan, trimming any excess crust hanging over the edges.
3. In a large bowl, toss the sliced zucchini, yellow squash, red bell pepper, and red onion with olive oil, salt, and pepper until well coated.
4. Spread the seasoned vegetables evenly on a baking sheet and roast in the preheated oven for 20 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, in a separate bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
6. Once the roasted vegetables have cooled slightly, spread the crumbled goat cheese evenly over the bottom of the tart crust.
7. Arrange the roasted vegetables artfully on top of the goat cheese.
8. Pour the egg mixture over the vegetables, ensuring it seeps through the layers.
9. Sprinkle the chopped basil generously over the top.
10. Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
11. Allow the tart to cool for a few minutes before slicing and serving warm or at room temperature.