Cabbage, onion and sweet pepper tart

I like to use a mix of red and green peppers in this beautiful tart. The savory flavor of the green peppers contrasts nicely with the sweetness of the cabbage, onions and red peppers. 1 yeasted olive oil pie crust  (1/2 recipe) 2 tablespoons extra virgin olive oil 1 large onion, finely chopped Salt to taste 3/4 pound red or mixed bell peppers (2 large), cut in small dice 1 pound cabbage, shredded or chopped 2 garlic cloves, minced 1 tablespoon tomato paste Freshly ground pepper 3 eggs 1/2 cup low-fat milk 2 ounces Gruyère cheese, grated (1/2 cup) 1. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until it begins to soften, about 3 minutes, and add a generous pinch of salt and the peppers. Cook, stirring often, until the onion and peppers are tender, about 5 minutes, and add the cabbage. Stir together, add salt to taste, cover and cook, stirring often, for 20 to 25 minutes, until the cabbage is very tender and sweet. Add the garlic and tomato paste and continue to cook, uncovered, stirring often, for 5 minutes. Season to taste with salt and pepper and remove from the heat. 2. Preheat the oven to 375 degrees. Oil a 10-inch tart pan or cake pan and line with the dough. Whisk the eggs and milk together in a large bowl, add salt and pepper to taste and stir in the vegetables and cheese. Mix together well and scrape into the pie shell. 3. Bake 45 to 50 minutes, until the top is lightly browned. Remove from the heat and allow to cool for at least 10 minutes before serving. Serve hot or at room temperature. Yield: 6 to 8 servings. Advance preparation: You can make the filling through Step 1 up to 3 days ahead and keep in the refrigerator. You can make the dough a day ahead and refrigerate, or roll out and keep in the freezer, wrapped airtight, for a month. Nutritional information per serving (6 servings): 299 calories; 16 grams fat; 4 grams saturated fat; 2 grams polyunsaturated fat; 9 grams monounsaturated fat; 120 milligrams cholesterol; 29 grams carbohydrates; 6 grams dietary fiber; 249 milligrams sodium (does not include salt to taste); 12 grams protein Nutritional information per serving (8 servings): 224 calories; 12 grams fat; 3 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 90 milligrams cholesterol; 22 grams carbohydrates; 4 grams dietary fiber; 187 milligrams sodium (does not include salt to taste); 9 grams protein