1. For crust:Follow frozen pie crust instructions as labeled on the package.Once you have the pie crust baked, set aside to let cool.

2. For toppings: Have a large bowl of ice water with lemon juice on the side.Use a mandolin for more uniform slices. Set the mandolin to about a millimeter in thickness. Use extreme caution when handling a mandolin.

3. Slice all your vegetables. Place sliced vegetables in the ice water bowl to prevent them from oxidizing. Once you are done slicing all the vegetables, drain them.

4. In a bowl, add your eggs and heavy cream and salt and pepper, fully combine. Set as. Once your vegetables are ready, and your tart shell is cool, you can begin to place the vegetables on the tart shell. Begin from the outside and work your way to the center.

5. You can arrange them as desired. Once the vegetables are arranged, add the egg mixture evenly across the top of the tart. Bake at 350F for 45 minutes to 1 hour or until the egg mixture has set.

6. Remove from the oven and allow to cool. Enjoy!