Instructions

1. Make the crust: In a large mixing bowl, combine the all purpose flour, small cubes of cold Kerrygold butter, and kosher salt. Use your fingertips to squeeze the cubes of butter into the flour, flattening them out into small sheets of flour-coated butter. Continue squeezing the flour into the butter for 3-4 minutes until the mixture is crumbly.
2. Add the ice water, and use a spatula or wooden spoon to combine. The dough will just start to come together, but will still be very crumbly and shaggy. Line the work surface with a piece of plastic wrap, then pour the shaggy dough onto the plastic wrap. Use the plastic wrap to gather the dough together, and press it into a disc shape. Chill in the refrigerator for at least 30 minutes.
3. Preheat the oven to 375 degrees F. Spray a 9 or 10-inch removable bottom tart pan with nonstick cooking spray, and set on a rimmed baking sheet. Set aside. Place the chilled dough on a lightly floured work surface, and roll the dough out into a large circle, about 14 inches in diameter. Carefully transfer the dough to the tart pan, pressing the dough down into the pan evenly, and up the sides. Use a paring knife to trim any excess dough off the top to create an even, clean edge.
4. Spray the inside of the crust with nonstick cooking spray, and place a piece of parchment paper on top of the crust, then fill the pan with pie weights to blind-bake the crust. Bake the crust for 15 minutes until slightly golden brown, and slightly baked through. Remove the pan from the oven, and allow the crust to cool slightly. Raise the temperature of the oven to 425 degrees F.
5. Place the slices of eggplant, zucchini, onion, and bell pepper onto a rimmed baking baking sheet. Add the whole cherry tomatoes to the baking pan too. Drizzle the vegetables with 2 tablespoons of olive oil, and season with a pinch of kosher salt. Roast the vegetables in the oven until tender, about 15-18 minutes. Once the vegetables have cooled slightly, slice the tomatoes in half lengthwise, and dice the bell peppers.
6. Assemble the tart: with the tart pan on the rimmed baking sheet, add ⅓ of the grated Kerrygold Skellig Cheese to the bottom of the crust, then layer in all of the roasted vegetables and the chopped basil, while sprinkling the grated cheese between each layer. In a medium size mixing bowl, whisk together the 2 eggs and heavy cream, along with a pinch of salt and pepper. Pour the custard over the vegetables. Bake the tart for 45-50 minutes until the center is just set. Serve warm.