Vegetable tart

I am a huge fan of quiche and savory tarts, but basically stopped eating it while I was getting my food allergies under control. Now that I've mostly figured them out, I'm so happy to welcome this favorite back into my cooking rotation.

This recipe is based on one from Dorie Greenspan (who else?). I loved that it was so heavy on the vegetables and very light on the eggs and cream. I further cut down on the amounts from the original version by omitting an extra egg yolk and using only a 1/2 cup of cream (she calls for 2/3 of a cup). You'll get a richer dish if you decide to add those back in, but I don't think you'll miss them.

Spring-time Sunday lunch: 

• Ribboned asparagus salad
• Vegetable tart
• Coffee frozen yogurt with fleur de sel caramel sauce swirls (!)

Vegetable tart, based on Dorie's

You will need:
1 9-inch partially baked tart shell (I used a Pamela's mix)
1 tablespoon butter
2 large carrots, peeled and cut into a small dice
1 small onion or 2 slender leeks, cut into a small dice
1 medium yellow squash, cut into a small dice
1/2 bulb of fennel, cut into a small dice
1/2 cup heavy cream
1 large egg
1/3 cup grated cheddar or Gruyere

Preheat the oven to 400 degrees. Over medium heat, melt butter in a skillet and add the diced vegetables. Cook about 10 minutes, season with salt and pepper and set aside. Place your tart pan onto of a baking sheet to prevent spills in the oven. Spoon all the cooked vegetables into the tart shell. Whisk the egg and cream together in a bowl, and season with salt and pepper. Carefully pour the custard mixture over the vegetables, making sure you cover everything.  Bake for 20 minutes. Sprinkle the grated cheese on top and return to the oven for 10 more minutes. Allow to cook 5 minutes before serving.