Turn thin (operative word) strips of carrots, eggplant and zucchini into this beauty with an herbed custard (quiche) base in a tart shell. Add onions, chopped pepper and herbs to the egg mixture; arrange the strips in a pastry shell and pour liquid over all. Bake at 325 till custard sets and veggies are tender.
Gorgeous and colorful! The original art is at this foreign blog*, and I can’t translate their recipe. Other vegetable tarts are shown on the site, too.
A look once it’s cut:
*Note: A different version of this, with English recipe, appears at Stasty.com, where you can find dozens of other tasty ideas.