French Countryside Vegetable Tart with Gruyere

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss zucchini, eggplant, tomatoes, red onion, garlic, olive oil, thyme, rosemary, salt, and pepper. Spread vegetables in a single layer on the prepared baking sheet.

Roast for 20-25 minutes, or until vegetables are tender and slightly browned, flipping halfway through.

While the vegetables are roasting, prepare the tart crust. Unroll the pie crust (or puff pastry) and carefully fit it into the tart pan, pressing it gently against the bottom and sides. Trim any excess crust that extends beyond the edge of the pan.

Blind bake the crust for 10 minutes by lining it with parchment paper and adding baking weights or dried beans. Remove the parchment paper and weights and bake for another 5 minutes or until the crust is lightly golden.

Remove crust from the oven and let cool slightly.

Evenly spread the roasted vegetables over the bottom of the pre-baked tart crust.

Sprinkle the shredded Gruyere cheese over the vegetables.

Return the tart to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the crust is golden brown.

Remove the tart from the oven and let it cool for a few minutes before carefully removing it from the tart pan.

Garnish with fresh basil and serve warm.