Pepper, Broccoli and Mushroom Tart

PASTRY FOR 9 - 10 INCH FLAN ABOUT 1 INCH DEEP

• 1 Tbsp olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 3/4 cup chopped sweet red pepper
• 3/4 cup tiny broccoli florets
• 3/4 cup sliced small mushrooms
• salt and pepper
• 2 eggs
• 1/2 cup light cream
• � shredded provolone or Friulano cheese

Roll out pastry and fit into pan. Prick pastry lightly all over with fork; pre-bake in 375o oven for 10 minutes; set aside. Meanwhile, in large nonstick skillet over medium-high heat, heat oil. Add onion, garlic, peppers broccoli and mushrooms. Stir-fry until vegetables are tender-crisp; add salt and pepper to taste. Let cool. In bowl, beat eggs with cream/ Stir in vegetable mixture and shredded cheese. Pour into pastry shell. Bake in 375o oven for 20 minutes or until set. Let cool until just warm.