We are all doing our bit for the environment & cutting meat out of our diet makes a huge impact. So we bring you Meat Free Mid Week Recipes – A Very Full Vegetable Tart

A Very Full Tart recipe originally came from a vegetarian cookbook, Plenty by Yotam Ottolenghi.  The book is a collection of beautifully photographed vegetarian recipes, many of which appeared in different forms in The Guardian’s ‘New Vegetarian’ column in its weekend magazine.


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


  1. Heat the oven to 230 °C.
  2. Cut around the pepper stalks, then lift out and discard, along with all the seeds.
  3. Put the peppers in a small ovenproof dish, drizzle with oil and put on the top shelf of the oven.
  4. Mix the aubergine with four tablespoons of oil and season.
  5. Tip into a big baking tin and place on the shelf below the peppers.
  6. After 12 minutes, add the sweet potato, stir and roast for 12 minutes more.
  7. Now add the courgette, stir and roast for a further 10–12 minutes.
  8. By now, the peppers should be brown and the vegetables cooked.
  9. Remove everything from the oven and turn the heat to 160 °C.
  10. Cover the peppers with foil and leave to cool; once cool, peel and tear into strips.
  11. Meanwhile, heat two tablespoons of oil in a frying pan on medium heat.
  12. Sauté the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until brown, soft and sweet.
  13. Discard the bay and set aside.
  14. Grease a 22 cm loose-bottomed tart tin.
  15. Roll the pastry to a 3 mm-thick circle large enough to line the tin with some overhang.
  16. Press it into the edges.
  17. Line with baking parchment and fill with baking beans.
  18. Bake blind for 30 minutes, lift out the paper and beans, and bake for 10–15 minutes more, until golden brown.
  19. Remove and allow to cool a little.
  20. Spread the onions over the bottom, then top with roasted veg.
  21. Scatter over half the thyme, dot first with small chunks of both cheeses and then the tomato halves, cut-side up.
  22. Whisk the eggs and cream with some salt and pepper, and pour into the tart; the tomatoes and cheese should remain exposed.
  23. Scatter the remaining thyme on top.
  24. Bake for 35–45 minutes, until the filling sets and turns golden.
  25. Rest for at least 10 minutes, then trim off the excess pastry, remove the tart from its tin and serve.

This may be a fairly intensive recipe but it looks delicious and would be great to make and eat during the week when the weather is just *too* warm for cooking a big meal. I would easily pair this with a crisp green salad… maybe even a glass of bubbly!

Thanks to both mix.bake.stir and Plenty by Ytoam Ottolenghi for this recipe and photo. This is going to be made in my house this week!

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