Ottolenghi's Very Full Roasted Vegetable Tart

Bursting with vibrant Mediterranean flavors and a medley of colorful roasted vegetables, Ottolenghi's Very Full Roasted Vegetable Tart is a masterpiece of rustic elegance. This delectable tart combines caramelized red bell peppers, zucchini, eggplant, and cherry tomatoes layered atop a creamy ricotta and feta cheese filling. Encased in a golden puff pastry crust, this dish is elevated with aromatic thyme, minced garlic, and a finishing sprinkle of fresh basil leaves. Perfect for brunch, a light lunch, or an impressive vegetarian centerpiece, this recipe balances robust flavors with inviting textures. Easy to prepare yet gourmet in presentation, this tart is a must-try for any lover of vegetable-forward cuisine.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 Red bell peppers
• 2 Zucchini
• 1 Eggplant
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 sheet Premade puff pastry
• 2 Red onions
• 12 Cherry tomatoes
• 200 grams Ricotta cheese
• 150 grams Feta cheese
• 1 Egg
• 2 teaspoons Thyme leaves
• 10 pieces Basil leaves (fresh)
• 1 Garlic clove (minced)

Directions

Step 1

Preheat the oven to 220°C (425°F).

Step 2

Slice the red bell peppers, zucchini, and eggplant into strips or rounds about 1 cm thick.

Step 3

Place the sliced vegetables on a large baking tray. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the oven for 25-30 minutes, turning once halfway through, until soft and slightly caramelized. Remove and let cool slightly.

Step 5

While the vegetables are roasting, roll out the puff pastry sheet onto a lightly floured surface and transfer it to a baking tray lined with parchment paper. Prick the center with a fork, leaving a 1-inch border around the edges.

Step 6

Thinly slice the red onions, and cut the cherry tomatoes in half. Set aside.

Step 7

In a medium bowl, mix together the ricotta cheese, crumbled feta cheese, egg, minced garlic, and thyme leaves until smooth.

Step 8

Spread the ricotta-feta mixture evenly over the center of the puff pastry, avoiding the border.

Step 9

Layer the roasted vegetables, red onions, and cherry tomatoes on top of the cheese mixture in a visually appealing, overlapping pattern.

Step 10

Fold the edges of the puff pastry border inward onto the filling to create a rustic edge. Brush the pastry edges lightly with the remaining olive oil.

Step 11

Lower the oven temperature to 200°C (390°F) and bake the tart for 25-30 minutes, or until the pastry is golden and puffed.

Step 12

Remove from the oven and let the tart cool for about 5 minutes. Sprinkle with fresh basil leaves before serving.

Step 13

Slice into portions and serve warm or at room temperature.

Nutrition Facts

Serving size	(3289.2g)

Amount per serving	% Daily Value*
Calories	2109.0

Total Fat 126.0g	0%
Saturated Fat 50.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 452.1mg	0%
Sodium 8074.7mg	0%
Total Carbohydrate 193.2g	0%
Dietary Fiber 40.0g	0%
Total Sugars 101.6g
Protein 79.7g	0%

Vitamin D 72IU	0%
Calcium 1976.8mg	0%
Iron 13.4mg	0%
Potassium 6626.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 14.3%

Carbs: 34.7%