Name: Roasted Vegetable Tart
Yield: 8 Servings
Ingredients: 2 cups all-purpose flour plus more; 3/4 teaspoon kosher salt; 1/2 teaspoon sugar; 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2' cubes; 2 red bell peppers; 11 tablespoons olive oil, divided; 1 medium eggplant, cut into 1' cubes; Kosher salt, freshly ground pepper; 1 small red-skinned sweet potato, peeled, cut into 1/2' cubes; 2 medium vine-ripened tomatoes, each cut into 8 wedges; 1 tablespoon balsamic vinegar; 2 small onions, thinly sliced; 1 small fennel bulb, thinly sliced; 2 teaspoons fresh thyme leaves, divided; 4 ounces fresh goat cheese, crumbled; 2 large eggs; 3/4 cup heavy cream

Image may contain Food Pizza Dessert Cake and Plant

Jonathan Lovekin

Think of this tart as a brawny quiche, perfect for brunch or dinner.

Recipe notes