Very Full Tart

== Description ==
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
* Serves four to six.
== Ingredients ==
* 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, picked
* 120 g each ricotta and feta
* 7 cherry tomatoes, halved
* 2 medium free-range eggs
* 200 ml double cream
== Directions ==
# Heat the oven to 230°C / 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.
# 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 10–12 minutes.
# By now, the peppers should be brown and the vegetables cooked.
# Remove everything from the oven and turn the heat to 160°C / gas mark 2½.
# Cover the peppers with foil and leave to cool; once cool, peel and tear into strips.
# Meanwhile, heat two tablespoons of oil in a frying pan on medium heat.
# Sauté 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.
# Grease a 22 cm loose-bottomed tart tin.
# Roll the pastry to a 3 mm-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 10–15 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 35–45 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.
Category:Dessert_Recipes