Ottolenghi’s Very Full Roasted Vegetable Tart

May 09, 2023May 9, 20230 7
Ottolenghi's Very Full Roasted Vegetable Tart
in Vegetarian

Prep

30 min

Cook

1 hour 35 min

Ready In

2 hours 5 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 red bell pepper
1 yellow bell pepper
100 ml olive oil
1 eggplants or 1 aubergine , cut into 4cm dice
salt and black pepper
1 sweet potato , peeled and cut into 3cm dice
1 small zucchini or 1 small courgette , cut into 3cm dice
2 medium onions , thinly sliced
2 bay leaves
300 g shortcrust pastry
8 fresh thyme sprigs , picked
120 g ricotta cheese
120 g feta
7 cherry tomatoes , halved
2 medium free-range eggs
200 ml double cream

Nutrision Information

Servings Per Recipe
8
Calories
542
Sugar
8g
Fat
44g
This roasted vegetable tart is a recipe by the famous London-based chef Yotam Ottolenghi. It’s a hearty and delicious vegetarian dish that’s perfect for dinner parties or Sunday family meals. The tart is loaded with roasted eggplants, sweet potatoes, peppers, and zucchini, all of which are caramelly and sweet from roasting. It's topped with caramelized onions, cherry tomatoes, and a rich and creamy ricotta-egg filling. The tart shell is made with shortcrust pastry, adding a buttery and flaky contrast to the savory vegetables. This dish pairs well with a simple green salad and a glass of white wine.

Instructions

1.Preheat oven to 180 degree Celsius.
2.Cut the red and yellow bell peppers into thick strips, then place them along with the eggplant, sweet potato, and zucchini on a baking tray. Drizzle with 100 ml of olive oil, season with salt and black pepper, and roast in the oven for 40-45 minutes or until soft and golden brown.
3.While the vegetables are roasting, heat a frying pan with a tablespoon of olive oil. Add the thinly sliced onions, bay leaves, and picked thyme sprigs and cook on medium heat until the onions are caramelized and soft, stirring occasionally.
4.Roll out the shortcrust pastry until it's 4mm thick and place it into a 28cm tart tin. Press it into the corners and trim off the excess dough. Prick the bottom with a fork and place it in the fridge to rest for 20 minutes.
5.In a bowl, whisk together the ricotta, feta, eggs, and double cream. Season with salt and black pepper.
6.Once the vegetables are done roasting, spread them in the tart tin on top of the pastry. Scatter the caramelized onions and cherry tomatoes over the top. Pour the egg mixture on top of the vegetables and bake in the oven for 45-50 minutes or until the egg is set and the pastry is golden brown. Let it cool for 10 minutes before serving.

PROS

This roasted vegetable tart is packed with various veggies, making it an excellent way to get your daily vegetable intake.
It’s vegetarian, so it’s perfect for those who are looking to reduce their meat intake.
It’s also a beautiful and impressive dish to serve for dinner parties or gatherings.

CONS

Making this recipe does require some prep work, as there are several vegetables and components to prepare.
Also, the shortcrust pastry can be tricky to work with for beginners.

HEALTH & BENEFITS

This dish is filled with health benefits from the roasted vegetables, such as fiber, vitamins, and minerals. The egg, ricotta, and feta filling provide a source of protein and calcium. Just watch the portion sizes as the tart contains double cream and shortcrust pastry, which can be high in calories and fat.

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