Whole-wheat pastry dough for a 9-inch pie
1 of each: yellow and red bell pepper
4 ounces broccoli flowerets
½ cup pitted ripe olives, halved
2 eggs, beaten
½ cup half and half
½ cup soft goat cheese
2 Tbsp chopped fresh parsley
Salt and pepper
On a lightly floured surface, roll out dough. Use to line a deep 9-inch fluted tart pan. Prick bottom and refrigerate 20 minutes. Preheat oven to 400°F. Quarter and seed bell peppers. Broil 4 to 5 minutes or until lightly charred. Let cool slightly, then peel and thinly slice flesh. Steam broccoli 3 min. Line the tart shell with foil and pie weights. Bake blind 10 min. Remove weights and foil and bake 10-12 min. longer until pastry is crisp and golden. Arrange bell peppers, broccoli and olives over bottom. Beat remaining ing. together until smooth. Pour over veg. Bake 35 min. or until set in center. Cool and serve warm or cold.
Serves 6-8
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