Zucchini, Onion, and Red Pepper Tart

I love tarts, quiche, pot pie. Just anything that has a crust and I am in love. This recipe was inspired by the post for Sweet Pepper, Zucchini and Onion Tart. My version is not gluten-free. The crust is the usual Pate Brisse. For cheeses, I used feta instead of the chèvre. Close enough. 

Here is the recipe for constructing the tart with my changes -

I made the crust and blind baked it.

Cut the peppers lengthwise. Carve out and discard the stem portion and the seeds and ribbing inside. Cut each half in half crosswise and finally slice each piece into short ribbons no wider than 1/4 inch.

Trim zucchini top and bottom, quarter lengthwise, then cut into 1/8 inch.

Warm up the olive oil in a large skillet. Add the onion to the skillet, stir to coat and let cook on medium-low heat for a couple of minutes.

Five minutes after you started cooking the onion, add the peppers, stir and continue cooking, stirring every now and then.

Five minutes later, add the zucchini, stir and cook for a couple of minutes. Cover and cook on gentle heat until the peppers are of the desired tenderness (20-25 minutes). Every few minutes uncover and stir.

When the peppers are ready, sprinkle the salt, adjusting the amount to your taste and stir, then remove the pan from the heat. Let cool, then add the goat and stir well to distribute it evenly.

Preheat the oven to 350 F.

Transfer the filling on the prepared crust and distribute it evenly. Sprinkle the grated cheese on top.

Bake for 30-32 minutes. Take out of the oven, slice and serve right away.