Vegetarian savoury tart

An excellent tart for vegetable lovers, ideal as an appetiser or supper, delicious cold or warm.
INGREDIENTS
1 sheet shortcrust pastry
1/2 red pepper
1/2 yellow pepper
1 courgette
1 aubergine
1 carrot
1 leek
2 shallots
3 tablespoons desalted capers
Thyme
Extra virgin olive oil
200 ml fresh cream
3 eggs
100 g Parmigiano
Salt
Pepper
I clean and wash the vegetables. These vegetables made three tarts; I froze 2. I finely dice all the vegetables.
I sauté the shallot in a little oil and cook the peppers, keeping them crisp, then set aside. I cook all the vegetables separately with a little oil to avoid a boiled texture. If short of time, cook them together over a high heat.
I cook the carrots.
Then the aubergines, courgettes and leeks together.
I mix all the vegetables, adjust salt and pepper and add thyme leaves.
I add chopped capers and let cool.
I lay the shortcrust pastry in the tin and prick with a fork.
I break the eggs into a bowl and add cream, salt and pepper.
I pour the mixture over the vegetables.
I mix well.
I pour into the tin and cook for 50 minutes at 180°C, then cool on a rack.