RCI-BR.006.0407.001

Very Full Tart

Name: Very Full Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit red pepper and 1 yellow pepper; 1 unit about 100 ml olive oil; 1 unit aubergine (cut into 4cm dice); 1 unit salt and black pepper; 1 unit sweet potato (peeled and cut into 3cm dice); 1 small courgette (cut into 3cm dice); 2 medium onions (thinly sliced); 2 unit bay leaves; 300 g shortcrust pastry; 8 unit thyme sprigs (picked); 120 g each ricotta and feta; 7 unit cherry tomatoes (halved); 2 medium free-range eggs; 200 ml double cream

This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in [http://www

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

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

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Very Full Tart

Ingredients

Method

What Makes This Variant Distinct