Ottolenghi’s Very Full Roasted Vegetable Tart: A Symphony of Flavors and Textures

There are some dishes that, from the very first bite, etch themselves into your culinary memory. Yotam Ottolenghi’s Very Full Roasted Vegetable Tart is unequivocally one of those. I recall the first time I encountered this masterpiece; it wasn’t just food, it was an event. The sheer abundance of perfectly roasted vegetables, their sweetness intensified by the caramelization, married with the salty tang of feta and the creamy indulgence of ricotta, all cradled in a golden, buttery crust – it was a revelation. It’s the kind of dish that makes you pause, close your eyes, and savor every single component, understanding that each has played its part in creating something truly extraordinary.

Recipe Overview

• Prep Time: 1 hour 35 minutes (This includes roasting time for the vegetables, which requires dedicated oven attention.)
• Cook Time: 1 hour 15 minutes (This includes blind baking the crust and the final bake of the assembled tart.)
• Total Time: 2 hours 50 minutes
• Servings: 6
• Yield: 1 x 22cm tart
• Dietary Type: Vegetarian

Ingredients

This vibrant tart is a celebration of summer’s bounty, showcasing a medley of colorful vegetables and rich, savory cheeses.

For the Roasted Vegetables:

• 1 red bell pepper
• 1 yellow bell pepper
• 100 ml olive oil (divided use)
• 1 eggplant (or 1 aubergine), cut into 4cm dice
• Salt and black pepper, to taste
• 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
• 8 fresh thyme sprigs, picked

For the Tart Base and Filling:

• 300 g shortcrust pastry
• 120 g ricotta cheese
• 120 g feta cheese, crumbled
• 7 cherry tomatoes, halved
• 2 medium free-range eggs
• 200 ml double cream

Equipment Needed

To bring this beautiful tart to life, you’ll need a few key pieces of kitchen equipment:

• A reliable oven with temperature settings
• A small ovenproof dish
• A large baking tin
• A frying pan
• A 22cm loose-bottomed tart tin
• Baking parchment
• Baking beans (or dried beans/rice)
• A whisk
• A sharp knife and cutting board

Instructions

The beauty of this tart lies in its layered approach, allowing each element to develop its full flavor and texture before coming together. Patience is key here, but the rewards are immense.

1. Begin the Roasting Ritual: Preheat your oven to a robust 230°C (450°F / Gas Mark 8). Take the red bell pepper and yellow bell pepper. Make incisions around the stalks, then carefully lift out and discard the stalks, along with any seeds. Place the prepared peppers in a small ovenproof dish. Drizzle them with about 2 tablespoons of olive oil and position this dish on the top shelf of your preheated oven.

2. Roast the Eggplant: In a separate, large baking tin, toss the diced eggplant with 4 tablespoons of olive oil. Season generously with salt and black pepper. Place this tin on the shelf directly below the peppers.

3. Introduce the Sweet Potato: After the peppers and eggplant have been in the oven for 12 minutes, add the diced sweet potato to the baking tin with the eggplant. Stir everything gently to ensure even cooking and return the tin to the oven. Continue roasting for another 12 minutes.

4. Add the Zucchini and Continue Roasting: Now, it’s time to introduce the zucchini (or courgette) to the baking tin. Stir it through with the other vegetables and roast for a further 10–12 minutes. By this stage, the peppers should be nicely browned and blistered, and all the vegetables should be tender and cooked through.

5. Cool and Prepare the Peppers: Carefully remove all the vegetables from the oven. Turn the oven temperature down to 160°C (325°F / Gas Mark 2½). Cover the roasted peppers loosely with foil and allow them to cool completely. Once cool, peel off the skin and tear the flesh into strips. Set the roasted vegetables aside.

6. Sauté the Onions: While the peppers are cooling, heat 2 tablespoons of olive oil in a frying pan over a medium heat. Add the thinly sliced onions and the bay leaves. Season with a pinch of salt. Sauté for approximately 25 minutes, stirring occasionally, until the onions are beautifully brown, soft, and sweet. Once cooked, discard the bay leaves and set the sautéed onions aside.

7. Prepare the Tart Shell: Lightly grease a 22cm loose-bottomed tart tin. Roll out your shortcrust pastry on a lightly floured surface to a thickness of about 3mm. Ensure it’s large enough to line the tin with a slight overhang. Carefully press the pastry into the tin, making sure it fits snugly against the edges.

8. Blind Bake the Pastry: Line the pastry case with baking parchment, then fill it with baking beans (or dried beans/rice) to weigh it down. This is known as blind baking. Place the tart tin in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the baking parchment and beans, and bake the pastry for an additional 10–15 minutes, or until it is golden brown and crisp. Remove from the oven and allow it to cool slightly.

9. Assemble the Tart: Spread the sautéed onions evenly over the bottom of the pre-baked tart shell. Arrange the roasted vegetables on top of the onions. Scatter half of the picked thyme sprigs over the vegetables. Dot small chunks of both the ricotta cheese and the feta cheese amongst the vegetables. Arrange the halved cherry tomatoes, cut-side up, over the filling.

10. Create the Custard Filling: In a medium bowl, whisk together the free-range eggs and double cream. Season with a little salt and black pepper.

11. Pour and Bake the Tart: Gently pour the egg and cream mixture into the tart. The goal is for the tomatoes and cheese to remain partially exposed on the surface, rather than being completely submerged. Scatter the remaining thyme sprigs over the top of the tart.

12. Final Bake: Bake the tart in the preheated oven at 160°C (325°F / Gas Mark 2½) for 35–45 minutes. The tart is ready when the filling has set and the top is a beautiful golden brown.

13. Rest and Serve: Allow the tart to rest for at least 10 minutes before serving. This resting period is crucial for the filling to firm up properly. Once rested, carefully trim off any excess pastry overhang. Gently remove the tart from its tin and serve.

Expert Tips & Tricks

• Vegetable Prep is Key: The key to perfectly roasted vegetables is to cut them into relatively uniform sizes, as instructed. This ensures they cook evenly. Don’t overcrowd the baking tin; give them space to roast and caramelize, rather than steam.
• Don’t Rush the Roasting: The initial high heat for the peppers is crucial for developing that lovely blistered skin and smoky flavor. The subsequent lower heat for the other vegetables allows them to soften and sweeten without burning.
• Pastry Perfection: Blind baking is essential for a crisp tart base, especially with a moist filling. Ensure your pastry is well-chilled before rolling and lining the tin for best results.
• Cheese Placement: Dotting the cheese strategically means it melts into pockets of creaminess, rather than disappearing entirely into the filling.
• Make Ahead Potential: The vegetables can be roasted and the pastry blind-baked a day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake the tart closer to serving time for optimal freshness.

Serving & Storage Suggestions

This Very Full Roasted Vegetable Tart is a star on its own, but it pairs beautifully with a simple green salad dressed with a lemon vinaigrette. It’s equally at home served warm or at room temperature.

Storage:

• Room Temperature: Leftovers can be kept at room temperature for up to 2 hours.
• Refrigeration: Store any remaining tart in an airtight container in the refrigerator for up to 2–3 days.
• Reheating: To reheat, place a slice in a moderate oven (around 160°C/325°F) for 10–15 minutes, or until warmed through. You can also gently reheat it in a covered pan over low heat on the stovetop.

Nutritional Information

Here’s an estimated nutritional breakdown for this delicious tart:

Nutrient	Amount per Serving	% Daily Value
Calories	660.9 kcal	N/A
Calories from Fat	459 kcal	N/A
Total Fat	51.1 g	78%
Saturated Fat	18.9 g	94%
Cholesterol	129.2 mg	43%
Sodium	534.3 mg	22%
Total Carbohydrate	40.3 g	13%
Dietary Fiber	6.7 g	26%
Sugars	7.1 g	28%
Protein	12.9 g	25%

Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While this recipe is a triumph as written, there’s always room for personal touches:

• Gluten-Free Crust: For a gluten-free version, use your favorite gluten-free shortcrust pastry recipe or a good quality store-bought alternative.
• Cheese Alternatives: If feta isn’t your preference, try crumbled goat cheese or a sharp cheddar for a different flavor profile.
• Vegetable Swaps: Feel free to experiment with other seasonal vegetables like butternut squash, red onion wedges, or even asparagus spears when in season. Ensure they are cut to a size that will cook within the specified roasting times.
• Herb Variations: Rosemary or oregano can be used in place of thyme for a different aromatic touch.

FAQs

Q: Can I make the vegetable roasting ahead of time?
A: Absolutely. The roasted vegetables can be prepared a day in advance and stored in an airtight container in the refrigerator. This will significantly cut down on your active prep time on the day of serving.

Q: What’s the best way to prevent the pastry from becoming soggy?
A: Blind baking the pastry thoroughly is the most crucial step. Ensure it’s golden brown and crisp before adding the filling. Allowing the roasted vegetables to cool and drain any excess liquid before adding them to the tart also helps.

Q: How do I know if the tart filling is set?
A: The filling should be firm to the touch, and a knife inserted near the center should come out clean. It will continue to set further as it rests.

Q: Can I use a different type of pastry?
A: While shortcrust pastry is traditional and provides a lovely richness, a puff pastry could be used for a lighter, flakier crust. You would need to adjust the blind-baking time accordingly.

Q: My peppers didn’t blister as much as I expected, what did I do wrong?
A: Ensure your oven is fully preheated to the specified temperature, and that the peppers are on the top shelf, close to the heat source. Sometimes, the moisture content of the peppers can affect blistering.

Final Thoughts

Ottolenghi’s Very Full Roasted Vegetable Tart is more than just a recipe; it’s an invitation to embrace the art of slow cooking and the joy of richly flavored, visually stunning food. It’s a testament to the magic that happens when simple, high-quality ingredients are treated with care and attention. This tart is a showstopper for any occasion, be it a family gathering, a dinner party, or simply a comforting weeknight meal. I encourage you to try it, to experience its vibrant flavors and satisfying textures, and to share it with those you cherish. You might just find it becomes a beloved staple in your own culinary repertoire. Enjoy every delicious bite!