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.
Ingredients
Units
Scale
- 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
Instructions
- Preparation:
- Preheat the oven to 450°F (230°C). Line a large baking sheet with foil.
- 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.
- 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 onion wedges with bay leaves and salt in olive oil until golden brown, about 25 minutes. Remove bay leaves.
- 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.
- 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.
- 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 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