To begin making Roasted Vegetable Pesto Tart Recipe, Preheat the oven to 180 C. Whisk eggs, milk, cream, chilli powder, salt and pepper in medium bowl. Keep aside. Prep with all other ingredients as well.
Heat about a tablespoon of olive oil in a stir fry pan; add the zucchini, mushrooms and red peppers and sauté on high heat until tender and releases a roasted aroma. Turn off heat.
Stir in the pesto, sprinkle some salt and keep aside.
Arrange vegetable filling over bottom of par-baked tart shell. Top with half of the cheese.
Gently pour egg mixture into tart shell. Top with remaining cheese.
Carefully slide tart pan into oven.
Bake until set and a knife inserted near the center comes out clean, about 35 minutes.
Cool on wire rack, 10 minutes. Remove side of tart pan.
Serve Roasted Vegetable Pesto Tart Recipe for an appetizer made into wedges along with Provencal Style Grilled Stuffed Tomato Recipe, Stir Fried Honey Parsnip Recipe with Herbs and Piña Colada Recipe (Pineapple with Coconut Milk Mocktail).