Mediterranean Vegetable Feta Cheese Tart

Perfect for 8" Shallow Fry Pan serves 6 - 8

Using a fry pan for baking a tart in the oven may not seem a likely choice of utensil, but the combination of the material and the shape makes it ideal.
INGREDIENTS:
8 oz. frozen pie crust, thawed
3 oz. roasted red peppers in oil, drained
6 oz. canned artichoke hearts, drained
1 oz. sun dried tomatoes in oil, drained
6 oz. fresh baby tomatoes, halved
½ teaspoon dried sage
½ teaspoon dried oregano
3 large eggs
½ cup 2% milk
4 oz. feta cheese
Salt
Fresh cracked black pepper

1.Pre-heat oven to 400?F.

2. Roll-out pie crust until it is about ¼ inch thick, and large enough to line the base and sides of the pan. Press into the pan, trimming off any excess pastry from the top edge. Refrigerate for 30 minutes.

3. Cut red pepper into thin strips, cut artichokes into quarters and chop sun dried tomatoes into small pieces. Mix together in a bowl with the tomatoes, herbs and some salt and pepper. Transfer to the pastry lined fry pan, leveling the top. In the same bowl beat together the eggs, milk and crumbled feta cheese. Pour this over the filling.

4. Bake in center of the oven for 15 minutes. Reduce temperature to 350°F and continue baking for another 10 - 15 minutes or until the filling is set and the top golden brown.

5. Place fry pan on a cooling rack for 10 - 15 minutes. Ease tart out with a spatula onto a warmed plate and serve immediately.