Preheat your oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Sauté zucchini and red bell pepper until softened, about 5 minutes.

Arrange the pie crust in a 9-inch tart pan and prick the bottom with a fork.

In a bowl, whisk together eggs, milk, salt, and pepper. Mix in the sautéed vegetables and half of the Parmesan cheese.

Pour the mixture into the tart crust. Top with remaining Parmesan cheese and cherry tomatoes.

Bake for 35-40 minutes until the filling is set and the top is golden brown.

Allow the tart to cool for 10 minutes before slicing and serving.