• Preheat the oven to 300 degrees Fahrenheit. 

Sauce

• Add some olive oil to a pan, and sautee the onions, red pepper & garlic over medium heat until the softened.
• When done, add to a blender with some olive oil & salt and blend till smooth.

Tart Assembly

• While the veggies are cooking, thinly slice the eggplant, squash/zucchini and tomato (a mandolin can help with everything but the tomato)
• When the sauce is done, roll out the pie crust, and sauce it like you would a pizza, leaving the edges untouched.
• Layer the sliced vegetables in the outer row. Use the same order to get a pretty effect. For example, squash, eggplant, tomato, then repeat. Fill in the entire tart.
• Fold over the sides of the tart all the way around. Beat the egg and brush it across the tart edges.
• Sprinkle some salt on top, lay a parchment paper loosely on top and pop it in the oven for 90 minutes. When done, sprinkle fresh thyme on top.