Last week, I had epic plans to make Ottolenghi’s Very Full Tart.
Which I did, sort of. There were (obviously, because why can’t I just follow a recipe, why why why) some tweaks. (I guess because when recipes call for things like zucchini, which I hate, you know there have to be some adjustments…& one adjustment, leads to another, and another…)
Very Veggie Not-Quite-Tart
- 1 red or yellow bell pepper
- olive oil
- salt & pepper
- 1 smallish eggplant, diced
- 1 small sweet potato, peeled and diced
- 1 large onion, thinly sliced (or 2 medium onions)
- 2-3 dried bay leaves
- about 1/2 cup panko bread crumbs
- leaves from about 10 fresh thyme sprigs
- 1/3 cup ricotta (full fat works best)
- about 4 oz goat cheese, crumbled
- a handful cherry tomatoes, halved
- 4 eggs
- about a cup heavy cream or milk
- Preheat the oven to 450 degrees F. Remove the stem and seeds from the bell pepper, place in ovenproof dish, drizzle a bit of olive oil over it and stick in the oven.
- Toss the diced eggplant with olive oil, salt, pepper, and a little bit of crushed reds on a large baking dish; stick in the oven for about 10-12 minutes.
- Add the sweet potato to the eggplant pan and roast another 20 minutes. In a large saute pan, heat some olive oil and saute the onions with bay leaves and a pinch of salt for about 25 minutes, stirring occasionally.
- Remove all the vegetables (including the pepper) from the oven. Reduce the temperature to about 325 degrees F. Cover the pepper with foil and let cool. When cool enough to handle, peel and chop into smaller slices.
- Grease the bottom of a pie or tart pan. Spread out the panko bread crumbs on the bottom and halfway up the sides.
- Scatter the onion over the panko, cover with roasted vegetables (eggplant, sweet potato, bell pepper), and top with about half the thyme leaves. Dot the veggies with both types of cheeses. Scatter the halved tomatoes about the top.
- Whisk the eggs and cream in a small bowl with salt, pepper and some crushed red peppers. Carefully pour the mix over the veggies and top with the remaining thyme leaves.
- Bake the tart for about 40 minutes or until the filling sets. Admire your handiwork and serve with a small salad, (topped with any roasted vegetables that didn’t fit into your tart).
This came out deliciously, and was great for a number of tasty, subsequent lunches. However, it won’t become a staple around here anytime soon, given that it took 2+ hours to make. This is more of a snow day kind of meal. Which, speaking of, where IS my snow day?!