Tarte piperade

Ingredients

• 1 pre-rolled short crust pastry sheet
• 1 red bell pepper, cut into coarse cubes
• 1 green bell pepper, cut into coarse cubes
• 2 onions, cut into coarse cubes
• 4 cloves of garlic, thinly sliced
• 3 tbsp olive oil
• 3 tomatoes sliced then halved
• 2 round zucchini, sliced then halved
• 3 eggs, beaten
• 150 grams goat cheese, crumbled
• 1/2 tsp piment espelette
• 200 grams Bayonne ham, coarsely chopped
• 1 1/2 tbsp chives, chopped
• Salt and pepper

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Preparation

• Preheat the oven to 400 degrees. Place the pastry in a pie plate with parchment paper. Stab a few holes in the pastry with a fork and refrigerate until ready to use.
  
  Saute the peppers, onions and garlic in the olive oil until the peppers are crisp tender. Add the tomatoes and zucchini, then continue to cook until the zucchini is just done but still has the color it was born with. Drain and set aside to cool.
  
  Mix the eggs, cheese, piment, ham, chives, salt and pepper together, then add to the cooled vegetables. Pour this mixture into the pastry lined plate and bake for 40-45 minutes. Allow to cool, then remove the finished tart from the pan with the help of the parchment paper.