Two versions tonight – why? I roasted a lot of vegetables and my pastry crust was not big enough, so I also pulled out a pre-made pie crust and made a quiche.
Each was worth making individually, so I have included both.
Some in the family preferred the quiche…
Others the tart…
Roasted Vegetable Filling
Enough for 2 tarts, quiches or 1 of each
1 Tbsp Olive oil
2 cups 1/2-inch-diced butternut squash (from the garden)
1 cup 1/2-inch-thick sliced carrots
1 1/2 cups Brussels sprouts, halved
1 large leek, white and light green parts only, sliced1/2-inch-thick
1 yellow, red or orange bell pepper, diced into 1/2-inch pieces
1 1/2 cups coarsely chopped cauliflower (locally grown)
Kosher salt and freshly ground black pepper
1 Tbs. finely grated lemon zest
1/2 tsp. dried thyme, crushed (from the garden)
2 pie crusts or dough, recipe of your pick
1 1/2 cup shredded sharp cheddar cheese (3/4 cups each for the pie or tart)
3 eggs (from Farmer Kim)
1 cup milk (we use 2% organic)
Heat the oven to 425F.
Toss the vegetables with 1 Tbsp olive oil, salt and pepper. Lay on rimmed baking sheets in a single layer. Cook for 15 minutes, stir with lemon zest and thyme and return to the oven for another 15 minutes.
Remove and let cool.
For the tart, on a piece of parchment paper, roll the dough out into a, 1/8 inch rough circle. Transfer the paper onto a cookie sheet.
Sprinkle cheese in the center of the tart or the bottom of the pie crust.
Assemble & Bake
Reduce heat to 400F.
Spoon the vegetable mixture on top of the cheese, mounding it slightly in the center.
Fold the edge of the dough over the edge of the filling creating pleats.
Bake until the crust, including the pleats, is golden brown, 35 to 45 minutes. Transfer to a rack and let cool on the baking sheet for at least 10 minutes before serving.
Reduce heat to 400F.
Spoon the vegetable mixture on top of the cheese.
Beat the eggs with the milk. Pour over the vegetables.
Bake for 35 – 45 minutes until the center is just set. Transfer to a rack and let cool 10 minutes before serving.