Roast Vegetable Tart

• 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

1. Preheat the oven to 350u0b0F. 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.
2. 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.
3. 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.
4. Bake for 1 hour or until just set at center. Cool in pan for 15 mins. Cut into wedges. Serve with salad.

butternut squash, red peppers, red onion, zucchini, crust, cheddar cheese, eggs, heavy cream, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/26337 (may not work)