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Roasted Vegetable Tart
- 1 pie crust
- 2 red bell peppers
- 11 tbsp olive oil, divided
- 1 small butternut squash, cut into 1" cubes
- Kosher salt
- Freshly ground pepper
- 1 small red-skinned sweet potato, peeled, cut into 1/2" cubes
- 4 oz of cherry tomatoes, cut in half
- 1 tbsp balsamic vinegar
- 2 small onion, thinly sliced
- 1 small fennel bulb, thinly sliced
- 2 tsp fresh thyme leaves, divided
- 4 oz fresh goat cheese, crumbled
- 2 large eggs
- 3/4 cup heavy cream
Directions:View on Delishhh
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