INGREDIENTS

Serves 4 people

PREPARATION

For the Olive Oil Crust:

Mix all ingredients together in a bowl.

The dough should glisten, if it doesn’t simply add 1 TB more olive oil. Press the dough into a pie pan. The texture is sandy rather than smooth, like a typical butter dough, so instead of rolling it you simply take fingerfulls and press it evenly into the pan. Trim off the top edge for a more finished look. Cover pan with plastic and refrigerate, 10 minutes to 1 day.

*depending on the size of your tart pan, you may want to up it to 4 eggs and ¾ cup milk. The depth of the pan is what makes the difference...you can start with the recipe quantity, and add more once you are filling the tart.

For the Tart:

Roast the tomatoes.

This can be done many days in advance. Preheat the oven to 300°F (149 °C). Place the quartered tomatoes skin side down in a small baking dish, add ⅓ cup olive oil, salt and pepper, and roast in the oven for 2 hours. If doing ahead, store the tomatoes with the olive oil they were cooked in.

Roast the other vegetables.

Preheat the oven to 450°F (232 °C). Toss the eggplant in a bowl with 3 TB olive oil, ½ tsp salt and pepper, lay in a single layer on a sheet tray. Toss the zucchini with 2 TB olive oil and ½ tsp salt and lay in a single layer on a separate sheet tray. Roast, turning occasionally, until browned on all sides, 20-25 minutes. The zucchini will cook more quickly than the eggplant. Remove from the oven and reduce the temperature to 325 °F (163 °C) .

Now, par bake the crust.

Place uncovered in the oven and bake for 10-12 minutes, until the edges begin to darken. Remove and set aside.

Meanwhile, cook the fennel and leek.

Heat a heavy bottomed skillet over medium heat. When warm, add 3 TB olive oil and add in the fennel and leek together. Season with ½ tsp salt and pepper. Cook until soft and slightly caramelized, 5 minutes.

Make the filling.

Crack the eggs into a bowl and add the milk or half and half. Whisk together well and season with ½ tsp salt and some pepper.

Assemble the tart.

First, add the leek/fennel mixture to the bottom of the tart. Spread evenly and scatter half of the thyme over the top. Next add the roasted zucchini and eggplant (if it seems like too much just keep a small handful out and eat as a snack!). Crumble the goat cheese over the entire thing. Now pour the egg/milk mixture over the vegetables. It will reach the top of the crust, that’s ok! Top with the roasted tomatoes, scatter with the rest of the thyme, basil and the pitted olives.

Bake the tart for 50 minutes in the oven.

Poke a knife or toothpick through the center to ensure it is fully cooked. I prefer mine a little on the looser side, rather than risking overcooking. Remove and let stand for 10 minutes before slicing. Serve with a simple salad, hot or cold, and enjoy!