Roast Vegetable Tart - cooking recipe

Ingredients

1/2 large butternut squash, peeled and cut into 3/4 inch pieces
2 large red peppers, cut into 1 inch pieces
1 large red onion, coarsely chopped
2 medium zucchini, halved lengthwise and thickly sliced
1 None refrigerated pie crust
1 cup grated Cheddar cheese
6 None eggs, at room temperature
1/2 cup heavy cream
None None Mixed salad, to serve

Preparation

Preheat the oven to 350\u00b0F. Line 2 large baking pans with foil. Arrange squash, peppers, onion and zucchini on prepared pans. Spray with no stick cooking spray. Bake for 35-40 mins or until tender. Remove from oven. Cool slightly.
Grease an 8 inch springform pan. Roll out pie crust on a floured surface to a 12 inch circle. Gently place into prepared pan. Crust should extend 1/4 inch above rim. Refrigerate tor 15 mins.
Line pastry with parchment paper; cover bottom with dried beans, rice or pie weights. Bake tor 15 mins. Remove weights and paper; bake for 10 mins more or until lightly browned. Combine vegetables and cheese in a large bowl; spoon into pastry shell. Whisk eggs and cream in a medium bowl. Season with salt and pepper. Pour over veggies in pan; stir briefly to evenly distribute.
Bake for 1 hour or until just set at center. Cool in pan for 15 mins. Cut into wedges. Serve with salad.