Poblano Eggplant Tart with Corn and Three Cheeses

I bought some beautiful poblanos and eggplants yesterday, and thought they'd make a delicious tart. In my fridge, I had chevre, a bit of ricotta, and some parmesan. I used frozen corn for some nice sweetness, and the yellow heirloom on my counter just begged to be in the mix. Voila!

Yeasted Tart Dough (recipe in previous entry)

3 Japanese eggplants
3 poblano peppers
3/4 cup fresh or frozen corn kernels
1 medium heirloon tomato

3 tablespoons chevre
2-3 tablespoons ricotta
1 big handful of grated parmesan

Prepare the tart dough.

Roast the eggplants and peppers (whole) until soft. Put in a bowl covered with plastic wrap to steam them out of their skins. When cool enough to handle, peel skins and discard. Discard pepper seeds (don't run the peppers under water to rinse, they will lose a lot of flavor). Chop eggplant and peppers into small pieces.

Lay the dough into a 9-inch tart pan with removable bottom. Spread the ricotta in a thin layer on the dough. Add peppers, eggplant, and corn.

Spoon on the chevre in small dollops. Cover with the parmesan. Thinly slice the tomato and lay the slices on top of the tart.

Bake at 375 for 35 minutes or so.