Squash Tart and Roasted Veggies

Sunday, a delectable day to sleep in and clean and cook, was perfect to do something with the bits of random veggies from the garden (4 tomatoes, 2 eggplants, 2 squash). I also wanted to try this Squash tart, which involved roasting squash and garlic. So - I roasted it all, and now have these amazing delicious veggies for a sandwich, polenta toppings, or stir-fry, or I don't know what. I just cut the veggies up, olive oiled and salted them, and cooked them in an oven at 350 until they were done. My favorite was actually the squash, which I roasted in pieces for the tart. Also the garlic- omg! You just cut off the top of a garlic clove, drizzle it with olive oil and salt, wrap in foil and bake at 400 for 45 minutes or so. It smells amazing, and then you just squeeze out this amazing garlic puree.

Squash Tart (modified from ReBar - again!) *This is another rich dish...ah the cold weather. The roasted garlic is amazing in there - but again is so rich. I made some kale to eat with it, which helped cleanse the pallet a little!
1 pre-baked whole wheat tart shell (make sure to make the sides high on the crust, mine almost over-flowed)
1 small squash
1 T butter
2 shallots, minced
1/2 t salt
3 eggs
1 c heavy cream
1/2 c. light cream
2 garlic bulbs - roasted and mashed
1 1/2 T minced sage
1/4 t cracked pepper
1 1/4 c. grated smoked cheddar

1. Peel and seed the squash and cut it into 1/8" slices until you have just over 2 cups or so. Toss the squash with enough olive oil to coat and a pinch of salt. Spread the squash on parchment or foil and roast at 375 until tender - 15 minutes or so (if you roast longer you get crispier, more chip like pieces)
2. Heat butter in small pan and saute the shallots (I subbed onion) until golden. Set aside.
3. Lightly whisk the eggs in a small bowl. Add the cream, mashed garlic, pepper, and salt; whisk to combine.
4. To assemble tart: sprinkle cheese over crust, then shallots and sage. Arrange the squash slices in a single layer and pour the custard over the top. Bake for 20-30 minutes (until custard sets and top is lightly browned). Cool thoroughly.