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Cheddar Cheese Ta r t Photography by Nina Skowronski FILLING 8 cups diced mixed vegetables: butternut squash, zucchini, yellow squash, broccoli, red bell pepper 2 cloves minced garlic 3 Tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 1 cup heavy cream 4 eggs 3 cups cheddar cheese, shredded INSTRUCTIONS Preheat oven to 350 O . Combine vegeta- bles, garlic, salt, pepper and olive oil, toss until evenly coated with oil. Spread vegetables in a large sheet pan. Roast in the oven at 350 degrees for 45 minutes, or until soft when pierced with a fork. SHELL 4 cups flour 4 sticks (1 pound) butter 1 cup ice water 1 pinch salt Pour flour in a blender with a pinch of salt. Cut butter into cubes and add to the blender. Pulse flour and butter until crumbly. While pulsing, add water slowly until dough forms. Roll out the dough to the size of the half sheet pan. Place the dough onto clean sheet pan. Crimp edges of the dough between thumb and forefinger. Using a fork prick the bottom of the dough in a few places. Pre-bake for 15 to 20 minutes at 325 O in the oven. Once the dough is prebaked, add the roasted vegetables into the shell. PUTTING THE TART TOGETHER Beat eggs and heavy cream. Pour the mixture over the top of the roasted vegetables. Sprinkle cheese on top and bake for 30 to 35 minutes at 350 O . Vegetables E w HOOK 45

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