SERVES 6 SUPER EASY
This is neither a pizza or a quiche, but it’s sort of inbetween, therefore, pizzatart! You can play with the ingredients to make your own favorites!
225 g. ( 8oz. ) savory shortcrust pastry
1/2 red pepper
1/2 yellow pepper
50 ml. light olive oil
1 red onion
salt and freshly ground black pepper
2 egg yolks
250 ml. whipping cream
1 garlic clove, finely chopped
1 teaspoon fresh thyme leaves
450 g. ( 1 lb. ) goat’s cheese, crumbled
Preheat the oven to 180 ‘C. Grease a 24 – 26 cm. ( 10 inch ) tart tin. Roll the shortcrust pastry to about 1/4 – 3/8 cm. thick. Chill for 20 minutes, and then blindbake until golden, about 15 – 20 minutes. Set aside.
Rub the peppers with a little olive oil, and roast them under a very hot grill or in a very hot oven, until the skin is blistered, and blackened. Peel, seed, and slice each one into about 6 pieces. Cut the red onion and courgette into 3/4 inch. dice, and the aubergine 1 inch. dice. Preheat the grill to it’s highest setting, and grill each vegetable separately by arranging each one on a grill tray, and brushing the pieces with olive oil. Season with a little salt and pepper. Grill the vegetables until they are cooked through, about 5 – 6 minutes. Watch the aubergines as they will take a little longer.
In a medium size bowl, whisk the eggs and egg yolk until well blended. Add the cream, the garlic, and the thyme, and season with salt and pepper. Whisk gently together. Place the pregrilled vegetables, and the goat’s cheese in the base of the pastry case, and gently pour over the creamy egg mixture, filling to the top.
Bake in the oven for about 20 minutes, or until just set. Allow to cool for 10 minutes before serving.