Roasted Vegetable Tart

INGREDIENTS

• 1 pie crust
• Filling:
• 2 red bell peppers
• 11 tbsp olive oil, divided
• 1 small butternut squash, cut into 1" cubes
• Kosher salt
• Freshly ground pepper
• 1 small red-skinned sweet potato, peeled, cut into 1/2" cubes
• 4 oz of cherry tomatoes, cut in half
• 1 tbsp balsamic vinegar
• 2 small onion, thinly sliced
• 1 small fennel bulb, thinly sliced
• 2 tsp fresh thyme leaves, divided
• 4 oz fresh goat cheese, crumbled
• 2 large eggs
• 3/4 cup heavy cream