Recipe for Roasted Vegetable Tart 
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Yield:
6 -8
Ingredients:
Amount Ingredient
2 lrg red bell peppers, roasted**.
2 x Jalapeno peppers, roasted**.
2 sm zucchini, sliced lengthwise 1/4 inch and roasted**.
1 lrg yellow onion, sliced in 14 inch rounds and roasted**.
1 head garlic, roasted**.
2 cup Swiss, Gruyere or white cheddar cheese, grated coarse
1 tbl extra virgin olive oil
1/2 cube butter
1/2 cup heavy cream
1 x egg
Pizza dough (or pie dough) to fill a 9 in. tart or pie plate
1 tsp salt
1 tsp ground pepper
Roast the vegetables (**See vegetable section for roasting) Set aside and
Instructions:
Instructions: Line a 9 1/2 inch x 2 inch tart pan or a pie plate with the Pizza dough or pie crust dough, which ever you prefer. Bake the single crust for 8 minutes in a 425 degree oven, remove and cool.

Arrange the roasted vegetables (except the roasted garlic) on the pre-baked crust. When laying in the vegetables on the crust, make sure they are evenly distributed. You may have to cut them into strips to achieve this.

Mix the milk, egg, roasted garlic and cheese together and pour over the roasted vegetables. Bake for 15 minutes in a 425 degree oven, remove and let cool some before slicing and serving. You can reserve a little of the roasted pepper strips for garnishing the top of the tart. oServes 6-8

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