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INGREDIENTS:

•2 large red bell peppers,  roasted**
•2 Jalapeno peppers,  roasted**
•2 small zucchini, sliced lenghtwise 1/4 inch and roasted**
•1 large yellow onion, sliced in 14 inch rounds and roasted**
•1 head garlic, roasted**
•2 cups Swiss, Gruyere or white cheddar cheese,  grated coarse
•1 Tbl. extra virgin olive oil
• 1/2 cube butter
• 1/2 cup heavy cream
• 1 egg
• Pizza dough (or pie dough) to fill a 9 in. tart or pie plate
•1 tsp. salt
• 1 tsp ground pepper
PREPARATION:

•Roast the vegetables (**See vegetable section for roasting)  Set aside and cool.

•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 garishing the top of the tart.

•Serves 6-8

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