A Very Full Tart
 
 
A Mediterranean-infused tart that is literally overflowing with roasted vegetables.
Yield: 1 9-inch tart
Ingredients
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 6 tbsp olive oil
  • 1 medium eggplant, cut into 2-inch dice
  • salt and black pepper
  • 1 small sweet potato, peeled and cut into 1-inch dice
  • 1 small zucchini, cut into 1-inch dice
  • 2 medium onions, thinly sliced
  • 2 bay leaves
  • 1 recipe savory pie crust
  • 8 thyme sprigs, leaves picked
  • ⅓ cup ricotta
  • 4¼ oz feta
  • 7 cherry tomatoes, halved
  • 2 medium eggs
  • 1 cup 2% milk
Instructions
  1. Preheat the oven to 450. Cut around the stem of the peppers and lift it out along with the seeds. Make sure there are no remaining seeds in the peppers. Place the two peppers in a baking dish lined with parchment paper. Put on the top shelf in the oven.
  2. Mix the eggplant with 4 tbsp olive oil, salt and pepper. Spread in a large baking pan and bake for 12 minutes on the oven shelf beneath the peppers.
  3. Add the sweet potato to the pan with the eggplant and stir gently. Roast for another 12 minutes. Add the zucchini to the same pan, stir, and roast for another 10 minutes. Remove the vegetables and the peppers from the oven and reduce the temperature to 325. Put the peppers in a sealed container to cool, then peel their skins off and tear them into strips.
  4. Heat 2 tbsp olive oil in a frying pan on medium heat. Saute the onions with the bay leaves and a pinch of salt for 25 minutes. Stir occasionally, until they ae browned, soft and sweet. Discard the bay leaves when done.
  5. Roll out the pie crust to an 11-inch round. Line a 9-inch tart pan with it, leaving the excess hanging over the top edge. Line the dough with parchment paper and fill it with pie weights or dried beans. Bake for 30 minutes. Remove the paper and weights and bake for 10 minutes more, or until the crust is golden brown.
  6. Scatter the cooked onion over the bottom of the crust. Top with the roasted vegetables, evenly. Scatter half the thyme leaves over them. Sprinkle both cheeses over the top. Put the tomato halves, face-up, on top of the cheese.
  7. Whisk the eggs and milk in a small bowl with some salt and pepper. Carefully pour this into the tart. Scatter the remaining thyme over the top. Bake for 35-45 minutes or until set and golden. Allow to rest for at least 10 minutes before cutting.
Notes
adapted from Ottolenghi's Plenty
Nutrition Information
Serving size: Serves 4-6
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/07/a-very-full-tart.html