Roasted Vegetable ‘Very full tart’ by Yotam Ottolenghi

Flatmate C has recently bought the new Yotam Ottolenghi vegetarian cookbook titled Plenty probably to make good with pescatarian girlfriend. When the Amazon package first arrived, I must say I wasn’t over excited – after all the original Ottolenghi cookbook already has an amazing number of salads and other vege dishes.

Whilst the book itself is really beautiful for some reason I pretty much ignored the book, until last night. With eggplants in the fridge I knew something ottolenghi would do the trick and whilst browsing thorough came across this amazing looking tart.

Chock full of roasted vegetables, this recipe is suitably named a ‘Very full tart’.

Not being able to track down my tart-tin (someone has it I’m sure), I cooked this instead in a baking dish which taste wise was beautifully mediterranean but of course it didn’t end up as pretty as the cookbook picture. I also substituted puff pastry for shortcrust making the dish more quiche like, then tart like.

Very Full Tart, recipe adapted from Yotam Ottolenghi’s Plenty

1 red pepper
1 yellow pepper
Olive oil
1 sweet potato, diced
1 aubergine, diced
(1 corgette, diced – I eliminated this)
2 medium onions thinly sliced
2 bay leaves
300g shortcrust pastry (I substituted with puff pastry)
8 thyme sprigs picked
120g ricotta
120g fetta
7 cherry tomatoes, halved
2 eggs
200ml double cream
Salt and black pepper

Preheat oven to 230C .

Remove the stalk and seeds of the peppers and place on a ovenproof dish. Drizzle with olive oil, salt, pepper and place it in the oven.

Mix diced aubergine with 4 tablespoons of olive oil, salt pepper. Bake in oven

After 12 minutes, add the diced sweet potato to the aubergine tin and roast for a further 10 minutes. At this point the peppers should be brown and remainder of vege’s cooked. Reduce the oven to 160C.

Whilst the vegetables are roasting, heat 2 tablespoons of oil in a frying pan on medium heat. Saute the onions with bay leaves for 25 minutes until they turn brown and soft. Remove from heat and discard bay leaves.

Lightly grease a tart tin or baking dish. Roll out the pastry to 3mm and line the tin. Line the pastry case with baking parchment and fill with baking beads before blind baking for 30 minutes. Remove the beads, and bake for a further 10 minutes.

Scatter the onion on the bottom of the pastry and top with roasted vegetables and thyme leaves. Scatter chunks of both cheeses and then tomato halves cut-side up.

Whisk the eggs and cream together in a bowl with salt and pepper and pour this mixture into the case. Bake for 35-40 minutes until the filling sets and rest for 10 minutes before serving.

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