Description
This versatile roasted vegetable tart from Yotam Ottolenghi can be adapted to the bounty of the season, and will always taste delicious.
Ingredients
Scale
For the Roasted Vegetables:
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 1 medium eggplant (aubergine), cut into 1-inch dice
- 2 medium sweet potatoes (kumara), peeled and cut into 1/2-inch dice
- 1 medium zucchini (courgette), cut into 1/2-inch dice
- 2 medium onions, cut into thin wedges
- 5 tablespoons extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 bay leaves
For the Tart:
- 1 pre-made or homemade pie or shortcrust pastry
- 8 fresh thyme sprigs, leaves picked
- 4 ounces ricotta cheese
- 4 ounces feta cheese, crumbled
- 8 cherry tomatoes, halved
For the Custard:
- 3 large eggs
- 1 cup half and half
Instructions
Preparation:
- Preheat the Oven: Set your oven to 450°F (230°C). Prepare a large baking sheet by lining it with foil.
- Prepare the Vegetables:
- 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.
- Assemble the Tart:
- 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.
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 mins
- Cook Time: 90 mins
- Category: Main
- Method: Baking
- Cuisine: Mediterranean