Ingredients
Pastry
- 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
Filling
- 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
Description
Think Of This Tart As A Brawny Quiche, Perfect For Brunch Or Dinner.
Bon Appetit Magazine
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