Yotam Ottolenghi Recipes Very Full Tart

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As we mentioned earlier this week, when we were planning a menu with our contest winner Margie, we knew that one of the guests was vegetarian. Rather than consign her to having just a salad and some side dishes, we decided to do a fully veggies-only meal.

We love vegetables, but we always fret a little about a vegetarian dinner. How do you keep it from just being a progression of side dishes?  Will it be filling enough?  

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There's a fair amount of chopping and active oven time here, roasting vegetables in a sequence according to how long they need to cook. But this recipe is still very straightforward and pretty simple (especially if you use store-bought pie crust, as we did).

It's especially good for a dinner party like the one we were having: We baked this ahead of time, for about half an hour (slightly less than the 35-45 minutes of bake time in the final step of the recipe). Then we finished it off for another 15 minutes or so once our guests arrived. It sat on the counter while we ate our fattoush, and it was perfectly ready in time for the main course.

The best part about this recipe, though, is its adaptability. You could swap in just about any vegetable here. Don't have zucchini? Use a yellow squash. Want to add corn? Do it! Don't like sweet potato? Use a regular potato instead, or a couple carrots, or a rutabaga, or a parsnip, or a turnip. Or leave it out altogether.

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It's endlessly variable. Just be aware of how long each vegetable needs to roast (carrots or parsnips or turnips, like sweet potatoes, need longer roasting than zucchini or summer squash would). 

The next time you're looking for a great vegetarian main dish -- or a delicious meal, period -- consider this tart. Follow the recipe faithfully or use it as a basic blueprint for building your own very full tart.

Preheat the oven to 450 degrees. Use a small serrated knife to cut around the stem of the peppers and lift it out along with the seeds. Shake the peppers to remove all the remaining seeds; discard the stems and seeds. Place the two peppers in a small ovenproof dish, drizzle with a little oil and put on the top shelf in the oven. 

Tomato And Almond Tart

Mix the eggplant in a bowl with 4 tablespoons of olive oil and some salt and pepper. Spread in a large baking pan and place in the oven on the shelf beneath the peppers. 

After 12 minutes add the sweet potato dice to the eggplant pan and stir gently. Return to the oven to roast for another 12 minutes. Then add the zucchini to the pan, stir and roast for a further 10 to 12 minutes. At this point the peppers should be brown and the rest of the vegetables cooked. Remove all from the oven and reduce the temperature to 325 degrees. Cover the peppers with foil and cool, then peel and tear roughly into strips. 

Heat 2 tablespoons of olive oil in a frying pan on medium heat. Saute the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until they turn brown, soft and sweet. Remove from the heat, discard the bay leaves and set aside. 

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Lightly grease a 9-inch loose-bottomed tart pan. Roll out the pie crust dough to a circle roughly 1/8 inch thick and large enough to line the pan, plus extra to hang over the rim. Carefully line the pan with the dough, pressing it into the corners and leaving the excess hanging over the top edge. Line the dough with a large sheet of parchment paper and fill it with pie weights or dried beans. Bake the crust for 30 minutes. Carefully remove the paper with the weights, then bake for 10 to 15 minutes more, or until it turns golden brown. Remove and allow to cool a little. 

Scatter the cooked onion over the bottom of the crust and top with the roasted vegetables, arranging them evenly. Scatter half the thyme leaves over. Next, dot the veg with small chunks of both cheeses and then with the tomato halves, cut-side up. 

Whisk the eggs and cream in a small bowl with some salt and pepper. Carefully pour this mix into the tart; the top layer of tomatoes and cheese should remain exposed. Scatter the remaining thyme over the top. Place in the oven and bake for 35 to 45 minutes, or until the filling sets and turns golden. Remove and allow to rest for at least 10 minutes before releasing the tart from the pan and serving. 

Ottolenghi's Very Full Roasted Vegetable Tart

Posted at 12:52 PM in -- Entrees -- , -- Side Dishes -- , -- Vegetarian --, Recipes From Other Sources | PermalinkFlatmate C has recently bought the new Yotam Ottolenghi vegetarian cookbook titled Plenty probably to make good with pescatarian girlfriend. When the Amazon package first arrived, I must say I wasn’t over excited – after all the original Ottolenghi cookbook already has an amazing number of salads and other vege dishes.

Whilst the book itself is really beautiful for some reason I pretty much ignored the book, until last night. With eggplants in the fridge I knew something ottolenghi would do the trick and whilst browsing thorough came across this amazing looking tart.

Not being able to track down my tart-tin (someone has it I’m sure), I cooked this instead in a baking dish which taste wise was beautifully mediterranean but of course it didn’t end up as pretty as the cookbook picture. I also substituted puff pastry for shortcrust making the dish more quiche like, then tart like.

Very Full Roasted Vegetable Tart

Remove the stalk and seeds of the peppers and place on a ovenproof dish. Drizzle with olive oil, salt, pepper and place it in the oven.

After 12 minutes, add the diced sweet potato to the aubergine tin and roast for a further 10 minutes. At this point the peppers should be brown and remainder of vege’s cooked. Reduce the oven to 160C.

Whilst the vegetables are roasting, heat 2 tablespoons of oil in a frying pan on medium heat. Saute the onions with bay leaves for 25 minutes until they turn brown and soft. Remove from heat and discard bay leaves.

The Roasted Vegetable Tart That Started It All

Lightly grease a tart tin or baking dish. Roll out the pastry to 3mm and line the tin. Line the pastry case with baking parchment and fill with baking beads before blind baking for 30 minutes. Remove the beads, and bake for a further 10 minutes.

Scatter the onion on the bottom of the pastry and top with roasted vegetables and thyme leaves. Scatter chunks of both cheeses and then tomato halves cut-side up.

Whisk the eggs and cream together in a bowl with salt and pepper and pour this mixture into the case. Bake for 35-40 minutes until the filling sets and rest for 10 minutes before serving.Yotam Ottolenghi--any idea what I'm talking about? If the answer is yes, you're probably nodding smugly now, feeling pretty proud and super cool.If it's no, you, (like me until recently)are wondering what the heck is going on. Ok, I'll let you into the club!Yotam Ottolenghi, chef, food writer and restaurant owner, is probably one of the most exciting things to happen to vegetarian and fresh seasonal cooking in like, forever! Though not necessarily a vegetarian himself, vegetables take front and center and shine in his innovative and interesting recipes, like this stupendous and vegetable-overloaded Very Full Tart, straight from the pages of his first cookbook,

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. For this and so many other amazing recipes, he is entirely deserving of Famous Friday treatment and today we celebrate his enormous culinary contributions!!

Originally from Israel but now based in England, many of Ottolenghi's recipes have a decided Middle Eastern/Mediterranean bent and his use of flavors and combinations of ingredients is bold and innovative.

Is gorgeous to look at too, with vibrant color photographs accompanying each recipe as are Ottolenghi's other 3 cookbooks.If you're looking to incorporate more interesting ways to eat veggies, you've got to pick up one of his books. Everything I've made so far has been fabulous, including this amazing vegetable tart.

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This is not hard to do, but it's a lot for one day, so I suggest making the tart dough the day ahead. Then all you have to do is roll it out and blind-bake it while you're prepping the veggies.

While the tart partially cooks, you prep an impressive array and amount of veggies, ranging from red and yellow peppers to eggplant, sweet potato and zucchini and then roast them.

Finally, you whisk a couple of eggs together with some heavy cream and pour it over everything so that the enormous amount of veggies have something to bind them together.

Vegan Cauliflower Cake

I was skeptical that this many veggies could actually fit and not somehow fall out of the tart shell or that the tart shell itself would collapse under the weight of so many