0 0
Ottolenghis Very Full Roasted

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

660.9
Calories
459 g
Calories From Fat
51.1 g
Total Fat
18.9 g
Saturated Fat
129.2 mg
Cholesterol
534.3 mg
Sodium
40.3 g
Carbs
6.7 g
Dietary Fiber
7.1 g
Sugars
12.9 g
Protein
379g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Ottolenghis Very Full Roasted

Features:
    Cuisine:

    Have you made this with an already made pastry? Do you still bake blind for 30 min, then another 10-15 min?

    • 115 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Ottolenghi’s Very Full Roasted Vegetable Tart, A fantastic Mediterranean feast, full to the brim with roasted vegetables Serves four to six I think it would work well with phyllo too This recipe is from Yotam Ottolenghi’s vegetarian cookbook Plenty , Have you made this with an already made pastry? Do you still bake blind for 30 min, then another 10-15 min?, I just roast everything together, and charr the peppers at the same time Just chop the aubergine and courgette larger than the sweet potato Also we love the onions so add another one Re cheeses use cottage cheese instead of ricotta Love this pie So good


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat the Oven to 230c/Gas Mark 8. Cut Around the Pepper Stalks, Then Lift Out and Discard, Along With All the Seeds. Put the Peppers in a Small Ovenproof Dish, Drizzle With Oil and Put on the Top Shelf of the Oven.

    2
    Done

    Mix the Aubergine With Four Tablespoons of Oil and Season. Tip Into a Big Baking Tin and Place on the Shelf Below the Peppers. After 12 Minutes, Add the Sweet Potato, Stir and Roast For 12 Minutes More. Now Add the Courgette, Stir and Roast For a Further 1012 Minutes. by Now, the Peppers Should Be Brown and the Vegetables Cooked. Remove Everything from the Oven and Turn the Heat to 160c/Gas Mark 2. Cover the Peppers With Foil and Leave to Cool; Once Cool, Peel and Tear Into Strips.

    3
    Done

    Meanwhile, Heat Two Tablespoons of Oil in a Frying Pan on Medium Heat. Saut the Onions With the Bay Leaves and Some Salt For 25 Minutes, Stirring Occasionally, Until Brown, Soft and Sweet. Discard the Bay and Set Aside.

    4
    Done

    Grease a 22cm Loose-Bottomed Tart Tin. Roll the Pastry to a 3mm-Thick Circle Large Enough to Line the Tin With Some Overhang. Press It Into the Edges. Line With Baking Parchment and Fill With Baking Beans. Bake Blind For 30 Minutes, Lift Out the Paper and Beans, and Bake For 1015 Minutes More, Until Golden Brown. Remove and Allow to Cool a Little. Spread the Onions Over the Bottom, Then Top With Roasted Veg. Scatter Over Half the Thyme, Dot First With Small Chunks of Both Cheeses and Then the Tomato Halves, Cut-Side Up. Whisk the Eggs and Cream With Some Salt and Pepper, and Pour Into the Tart; the Tomatoes and Cheese Should Remain Exposed. Scatter the Remaining Thyme on Top. Bake For 3545 Minutes, Until the Filling Sets and Turns Golden. Rest For at Least 10 Minutes, Then Trim Off the Excess Pastry, Remove the Tart from Its Tin and Serve.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Mexicali Pizza
    previous
    Mexicali Pizza
    Antipasto Kabobs
    next
    Antipasto Kabobs
    Mexicali Pizza
    previous
    Mexicali Pizza
    Antipasto Kabobs
    next
    Antipasto Kabobs

    Add Your Comment

    eleven − eight =