This one is for Erika- and I bet her hubby wouldn't mind it either. I had my slice nice and cold out of the fridge- Gabe said he would prefer his to have been served hot. Seeing that our hood and microwave has yet to be installed in the house and Gabe has no patience..he ate his cold as well- and because I cooked- he just eats. So Erika and all you other non meat eaters out there here you go...
Roasted Vegetable and Swiss Cheese Tart
1 9inch store bought pie crust
3/4 cup of heavy cream
1 egg
1 cup of grated swiss cheese
4 sprigs of fresh thyme
2 red bell peppers
1/2 large red onion
1/2 pint of sliced baby bella mushrooms
1/2 small eggplant
1 yellow squash
5-6 garlic cloves
Preheat Oven to 425
Bake pie crust in oven for 6 minutes then set aside to cool
Combine all veggies except mushrooms and roast after tossing with olive oil, salt and pepper and fresh thyme springs for 15 minutes- stir occasionally. After done baking set aside to cool
Saute up the mushrooms in butter and a little oil to create a nice caramelized outer crust
At the same time bring the heavy cream to a boil along with 2 crushed garlic cloves and a spring of thyme. After cream comes to a boil turn down to simmer for 5 minutes (keep an eye on it so it doesn't overflow the pot- BIG MESS!)
After the pie crust and veggies are cool layer the veggies into the pie crust- either all mixed up or in nice layers.
Combine the heavy cream ( once cooled ), egg and cheese then pour over the veggies inside the tart.
Bake at 425 for another 15 minutes- keep a eye on the crust to make sure it doesn't burn.
Refrigerate or serve hot... YUMMY VEGETARIAN DINNER! Makes for a good lunch the day after too!
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