Ottolenghi’s Very Full Roasted Vegetable Tart

Here’s a fantastic – and easy to make – tart recipe from Ottolenghi, chef Yotam Ottolenghi’s world-renowned café in London. This vegetable-packed tart is so flavorful, you won’t even miss the meat.

I prepared this delightful tart for dinner last evening for my son and daughter-in-law. It made for a deliciously light, Mediterranean-inspired meal, accompanied by salad and crusty bread. The tart is brimming with vegetables like eggplant, zucchini, bell peppers, sweet potatoes, onions, and tomatoes, all nestled together with a filling made from ricotta and feta cheeses, eggs, and cream.

While assembling the tart takes some time due to the chopping and roasting of vegetables, much of the preparation can be done earlier in the day. Using a store-bought crust can also cut down on time. I opted for a homemade crust this time, but with the vegetables and cheeses being the main attraction, a homemade crust might not be necessary next time.

Feel free to switch out the vegetables based on what you have or prefer. The thyme can also be swapped for rosemary, basil, or a mix of herbs. For a quicker alternative, use jarred roasted peppers instead of fresh ones, and consider using goat cheese instead of ricotta for a different flavor profile. As you can see, this recipe isn’t just delicious; it’s super adaptable.

How to Make Ottolenghi’s Very Full Roasted Vegetable Tart

Preheat the Oven:

• Set your oven to 450°F (230°C).
• Prepare a large baking sheet by lining it with foil.

Peppers:

• Place halved red and yellow bell peppers on one side of the baking sheet. Drizzle with olive oil.

Other Veggies:

• On the other side, toss eggplant and sweet potatoes with olive oil, salt, and pepper.
• Roast for 24 minutes, adding zucchini halfway through.

Roast and Rest:

• After roasting, cover peppers with foil to cool.
• Peel off the skins once cool and chop into pieces.

Caramelize Onions:

• In a skillet, sauté onions with bay leaves and salt in olive oil until golden brown, about 25 minutes.
• Remove bay leaves.

Prepare Tart Pan:

• Reduce oven to 375°F (190°C). Line a 11-inch tart pan with pastry.
• Blind bake with parchment and baking beans for 15 minutes, then remove beans and bake for another 5-8 minutes until golden.

Layer Ingredients:

• Spread caramelized onions, followed by roasted vegetables, half the thyme, chunks of both cheeses, and tomato halves.

Add Custard:

• Whisk together eggs, half-and-half, salt, and pepper. Pour over the tart.

Bake the Tart:

• Bake for 35-45 minutes until set and golden.
• Allow to cool for at least 10 minutes before serving.

Recipe Notes

• Ensure vegetables are evenly cut for uniform cooking.
• Blind baking the crust prevents it from becoming soggy.
• Let the tart set before cutting to maintain its structure.

Yield, Prep Time, Cook Time

• Yield: Serves 8
• Prep Time: 30 minutes
• Cook Time: 90 minutes

Ottolenghi’s Very Full Roasted Vegetable Tart

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5 from 8 reviews

• Author: Adapted from Plenty by Yotam Ottolenghi
• Total Time: 28 minutes
• Yield: 6-8 servings 1x
• Diet: Vegetarian

Description

A vibrant tart filled with sweet roasted vegetables, salty feta, and rich ricotta, all baked in a flaky crust. Perfect for a sophisticated lunch or light dinner.

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Ingredients

Units USM Scale 1x2x3x

• 1 red bell pepper,halved and seeded
• 1 yellow bell pepper,halved and seeded
• 1 medium eggplant (aubergine),cut into 1-inch (2.5 cm) dice
• 2 medium sweet potatoes (kumara),peeled and cut into 1/2-inch (1.3 cm) dice
• 1 medium zucchini (courgette),cut into 1/2-inch (1.3 cm) dice
• 2 medium onions,cut into thin wedges
• 5 tablespoons (74 ml) extra virgin olive oil
• Sea salt,to taste
• Freshly ground black pepper,to taste
• 2 bay leaves
• 1 pre-made or homemade pie or shortcrust pastry
• 8 fresh thyme sprigs,leaves picked
• 4 ounces (113 g) ricotta cheese
• 4 ounces (113 g) feta cheese,crumbled
• 8 cherry tomatoes,halved
• 3 large eggs
• 1 cup (237 ml) half and half

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Instructions

1. Preparation:
2. Preheat the oven to 450°F (230°C). Line a large baking sheet with foil.
3. Prepare the Vegetables: Place halved red and yellow bell peppers on one side of the baking sheet. Drizzle with olive oil. On the other side, toss diced eggplant and sweet potatoes with olive oil, salt, and pepper. Roast for 24 minutes, adding diced zucchini halfway through.
4. Roast and Rest: After roasting, cover peppers with foil to cool. Peel off the skins once cool and chop into pieces.
5. Caramelize Onions: In a skillet, sauté onion wedges with bay leaves and salt in olive oil until golden brown, about 25 minutes. Remove bay leaves.
6. Prepare Tart Pan: Reduce oven temperature to 375°F (190°C). Line an 11-inch tart pan with pie or shortcrust pastry. Blind bake with parchment and baking beans for 15 minutes, then remove beans and bake for another 5-8 minutes until golden. This prevents the crust from becoming soggy.
7. Assemble the Tart: Spread caramelized onions, followed by roasted vegetables, half of the picked thyme leaves, chunks of ricotta and crumbled feta cheeses, and halved cherry tomatoes.
8. Add Custard: Whisk together eggs, half-and-half, salt, and pepper. Pour over the tart.
9. Bake the Tart: Bake for 35-45 minutes until set and golden. Allow to cool for at least 10 minutes before serving to maintain its structure.

Notes

• Ensure vegetables are evenly cut for uniform cooking.
• Blind baking the crust prevents it from becoming soggy.
• Let the tart set before cutting to maintain its structure.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice
• Calories: 495
• Sugar: 11
• Sodium: 520
• Fat: 32
• Saturated Fat: 13
• Unsaturated Fat: 19
• Carbohydrates: 41
• Fiber: 7
• Protein: 15
• Cholesterol: 160

Find it online: https://honestcooking.com/ottolenghis-very-full-roasted-vegetable-tart/

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