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Preheat oven to 350 degrees.
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Prepare the pastry shell in tart pan. I used a 10" pan.
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Use a fork to punch multiple holes into the bottom of the crust.
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Bake the shell until lightly golden. Then, remove from oven and set aside.
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Cut the bell peppers into small, bite-size squares.
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Roast peppers in roasting pan with 2 tablespoons of oil and chopped garlic clove.
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Bake in a 350-degree oven for 30 minutes until soft and slightly browned.
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Add remaining oil to saucepan and saute the sliced onion until soft.
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Spread the onions evenly across the baked pastry shell.
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Add the roasted peppers right on top of the onions spreading them evenly.
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Put the tart on a baking sheet in case it leaks a bit.
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Mix eggs and yogurt together (add salt and pepper) and then carefully pour the mixture over the tart.
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Sprinkle the goat cheese on top.
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Add chopped thyme.
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Bake the tart for 30-40 minutes or until edges are lightly browned.
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Add longer twigs of thyme to garnish.
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Slice, serve and enjoy!