Ottolenghi's Very Full Roasted Vegetable Tart Recipe

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Ottolenghi's Very Full Roasted Vegetable Tart
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Ingredients
16
Count
Nutrition
557
Calories
Total time
26
Minutes
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Ingredients:

Directions:

  1. Heat the oven to 230C/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.
  2. 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 160C/gas mark 21/2. Cover the peppers with foil and leave to cool; once cool, peel and tear into strips.
  3. 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.
  4. Grease a 22cm loose-bottomed tart tin. Roll the pastry to a 3mm-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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 557.1 Kcal (2332 kJ)
Calories from fat 317.45 Kcal
% Daily Value*
Total Fat 35.27g 54%
Cholesterol 29.93mg 10%
Sodium 260.49mg 11%
Potassium 558.65mg 12%
Total Carbs 49.57g 17%
Sugars 10.34g 41%
Dietary Fiber 5.92g 24%
Protein 7.39g 15%
Vitamin C 54.8mg 91%
Vitamin A 1.2mg 40%
Iron 17.2mg 96%
Calcium 177.3mg 18%
Amount Per 100 g
Calories 140.1 Kcal (587 kJ)
Calories from fat 79.83 Kcal
% Daily Value*
Total Fat 8.87g 54%
Cholesterol 7.53mg 10%
Sodium 65.51mg 11%
Potassium 140.49mg 12%
Total Carbs 12.47g 17%
Sugars 2.6g 41%
Dietary Fiber 1.49g 24%
Protein 1.86g 15%
Vitamin C 13.8mg 91%
Vitamin A 0.3mg 40%
Iron 4.3mg 96%
Calcium 44.6mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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