shortcrust pastry to cover a 20-24 cm pastry case (about 300gr)
7cherry tomatoes, halved
3medium free-range eggs
salt and black pepper
Pre-heat oven to 230˚C.
Cover 2 large baking sheets with foil.
Cut the sweet potatoes and the courgette in 1cm slices. Put them on one of the prepared baking sheets. Put the baking sheet in the oven.
Cut peppers in half and discard seeds and stem. Drizzle with a bit of olive oil and place on the other prepared sheet pan skin side up.
Cut the aubergine in 2cm slices and brush it with olive oil (you will need approx. 4 tbs) and season generously with sea salt and freshly ground black pepper. Place on the prepared sheet pan next to the bell peppers. Put the baking sheet on the top shelf of the oven.
Take out the sweet potato and courgette after 25 minutes and let it cool.
Roast the aubergine and bell peppers for an extra 15 minutes. By then the bell peppers should be charred. Remove from oven and immediately cover the bell peppers with cling foil. Once the bell peppers are cool, the skin will easily come off. Remove the skins and cut into 1cm strips. The aubergine should be golden brown and it might be necessary to turn the baking sheet half way so they brown evenly. Leave the aubergine to cool.
While the veggies are roasting, slice the onions in rings and heat 2 tbs of olive oil in a sauté pan over medium heat. Sauté the onions with the bay leaves and a half teaspoon of salt for 25 minutes, stirring occasionally, until golden brown, soft and caramelized. Discard the bay leaves and set aside.
Reduce oven temperature to 160˚C. Line a 24 shallow tart pan (or a 20cm deep tart pan) with pastry crust. Blind-bake* the crust by lining it with parchment paper, then fill with baking beans. Bake for 15 minutes, lift out the paper and baking beans, and bake for another 10 minutes or until light golden brown. Remove and allow to cool for 10 minutes.
Spread the onions over the bottom of baked tart crust, then top with roasted vegetables. You can cut the vegetables in small cubes or just layer the slices on top of each other. Scatter with half the thyme and dot with small chunks of both cheeses, then the tomato halves, cut-side up.
Whisk the eggs and cream with a half teaspoon salt and a few grinds of pepper, and pour into the tart; the tomatoes and cheese should remain exposed. Scatter the remaining thyme on top. Bake for 35–45 minutes, until the filling sets and turns golden. Rest for at least 10 minutes, then remove the tart from pan. Serve warm or at room temperature. Optional: garnish with a little bit of fresh thyme.
* ~ Blind baking prevents a soggy crust in the finished tart.
Very Full Roasted Vegetable Tart https://culyzaar.com/veryfullroastedvegetabletart/