Ottolenghi’s Roasted Vegetable Tart: A Rich and Flavorful Savory Delight

Prepare to impress your family and friends with Yotam Ottolenghi’s iconic Roasted Vegetable Tart. This isn’t just a meal; it’s a vibrant celebration of flavors and textures that will earn you appreciation at the dinner table. While some might consider this a perfect summer dish, ideal for when fresh, local ingredients are in peak season, I’d argue it’s equally, if not more, suited for cooler weather. The act of roasting numerous vegetables creates a comforting warmth, and with most ingredients available year-round, there’s no need to reserve this culinary gem for a specific season. Plus, who truly enjoys heating their oven to a scorching 450°F (230°C) during the peak of summer?

Ottolenghi himself affectionately calls this his “Very Full Tart,” a testament to its generous layers of deliciousness. This remarkable recipe is prominently featured in his acclaimed cookbook, Plenty, a volume that has revolutionized the way many approach vegetarian cooking. His philosophy centers around making vegetables the star of the show, and this tart is a prime example of his innovative and flavor-packed approach.

While I’ve largely adhered to Ottolenghi’s original instructions, I’ve added a few specific details to the ingredient list to help home cooks achieve consistent results. It can sometimes be challenging to interpret vague measurements like “medium eggplant” or “small sweet potato.” To eliminate any guesswork, I’ve included the approximate weight for each vegetable, giving you a clearer idea of the size I found to work best. And, for clarity and immediate recognition, I prefer to call my version the “Roasted Vegetable Tart,” leaving no doubt about the star ingredients of this incredible dish.

Distinguishing a Savory Tart from a Quiche

At first glance, the initial photo of this dish might make you think of a quiche. However, it’s crucial to understand that this is emphatically not a quiche. While both are savory pies, Ottolenghi’s creation stands apart as a robust, flavor-packed tart, brimming with substantial roasted vegetables, rather than a delicate egg custard filling. The structure and texture are entirely different. This is a hearty, satisfying dish that showcases the depth of flavor achieved through roasting, topped with creamy cheese, fresh tomatoes, and then bound together with a simple, rich cream and egg mixture that complements, rather than dominates, the vegetables.

The Art of Roasting Vegetables: Building Flavor

The secret to this tart’s incredible depth of flavor lies in the roasting process. Roasting brings out the natural sweetness of vegetables, caramelizing their sugars and creating a complex, savory profile that simply boiling or steaming can’t match. It’s a foundational step that makes every bite truly special.

Preparing the Peppers

• Preheat your oven to 450°F (230°C). This high temperature is crucial for achieving that desired char and tenderness.
• For a stress-free cleanup, consider lining your baking pans with parchment paper. This simple trick will save you time and effort later.
• To prepare the peppers, use a small serrated knife to carefully cut around the stem of each bell pepper.
• Gently lift out the stem, which should bring most of the seeds with it. Shake the peppers lightly to dislodge any remaining seeds. Discard the stems and seeds.
• Place the two cleaned bell peppers (one red, one yellow, as specified in the recipe) in a small ovenproof dish or pan. Drizzle them with a bit of olive oil.
• This tray of peppers will occupy the top shelf in your preheated oven, allowing them to brown and soften beautifully.

Roasting the Core Vegetables

• In a large bowl, combine your cubed eggplant with 4 tablespoons of olive oil, a generous pinch of salt, and freshly ground black pepper. Ensure the eggplant pieces are well coated.
• Spread the seasoned eggplant evenly in a large baking pan. This tray will go into the oven on the shelf directly beneath the peppers.
• Roast both the peppers and eggplant for an initial 12 minutes. This staggered approach ensures vegetables with different cooking times reach perfect tenderness simultaneously.
• While the first batch of vegetables is roasting, take this time to prepare the remaining ingredients, such as peeling and cubing the sweet potato and zucchini.

Layering the Roast: Sweet Potatoes and Zucchini

• After the initial 12 minutes of roasting, carefully remove the eggplant pan (leaving the peppers in). Add the sweet potato cubes to the eggplant and stir gently to combine and coat with the oil.
• Return the pan to the oven to roast for another 12 minutes. Sweet potatoes take a little longer to become tender and sweet, so adding them after the eggplant is a smart move.
• Next, add the zucchini cubes to the pan. Stir them into the medley of vegetables and roast for a final 10 to 12 minutes. By this point, all the vegetables should be tender with beautiful browned edges.
• The peppers should also be nicely browned and slightly charred, indicating they are fully cooked.
• Remove all roasted vegetables from the oven. Set them aside to cool slightly. At this point, reduce your oven temperature to 325°F (160°C) in preparation for baking the tart.
• Cover the roasted peppers with foil to allow them to steam and cool. Once cooled, peel away their skins (which should come off easily) and tear the tender flesh roughly into strips. These flavorful strips will be a delightful addition to the tart.

Caramelized Onions: The Sweet Foundation

A crucial element that elevates this tart is the layer of perfectly caramelized onions. These aren’t just sautéed; they are cooked slowly until they turn deep brown, soft, and wonderfully sweet, adding an incredible depth of flavor that balances the roasted vegetables.

• Heat 2 tablespoons of olive oil in a frying pan over medium heat.
• Add the thinly sliced onions along with the bay leaves and a pinch of salt.
• Sauté them for approximately 20 to 25 minutes, stirring occasionally. The key here is patience; don’t rush this step. Allow the onions to slowly brown, soften, and develop their natural sweetness. This caramelization process is essential for the tart’s overall flavor profile.
• Once the onions are beautifully caramelized, remove the pan from the heat. Discard the bay leaves and set the onions aside to cool.

The Perfect Crust: Foundation of Your Tart

While the vegetables are roasting and the onions are caramelizing, it’s the perfect time to get your tart crust ready. If you have the time and enjoy baking from scratch, using your favorite homemade pie crust dough will undoubtedly add a personal touch. However, for convenience and consistently good results, I often opt for store-bought refrigerated pie crusts, such as Pillsbury, which work wonderfully for this recipe. Ottolenghi’s recipe calls for approximately eleven ounces of pie crust dough.

• A standard Pillsbury package typically contains two 7-ounce crusts. Given that the base of this “Very Full Tart” needs to be substantial to hold all the delicious fillings, I found that using the entire package (both crusts) and simply doubling up on the dough creates the ideal sturdy foundation.
• Once the dough is molded into the tart pan, you can trim away any excess dough from the rim for a clean finish. This method has proven to work perfectly, providing a robust crust that holds its shape and flavor.
• Speaking of pans, I highly recommend making this tart in a 9-inch loose-bottomed tart pan. The removable bottom makes for an exquisite presentation when you release the tart, showcasing its beautiful, golden-brown crust.
• Helpful Hint: For those with dietary restrictions, particularly gluten intolerance, feel free to use your preferred gluten-free pie crust dough. The beauty of this recipe is its adaptability.

Blind Baking Your Crust

To ensure a perfectly crisp crust that doesn’t become soggy from the filling, blind baking is essential. This technique pre-bakes the crust before adding the filling.

• Lightly grease your 9-inch loose-bottomed tart pan.
• Roll out your pie crust dough to a thickness of approximately 1/8-inch. It needs to be large enough to comfortably line the pan, with a little extra hanging over the rim.
• Carefully drape the dough into the pan, gently pressing it into the corners and up the sides. Leave the excess dough hanging over the top edge; you’ll trim it later.
• Line the dough with a large sheet of parchment paper and fill it with pie weights or dried beans. These weights prevent the crust from puffing up and losing its shape during baking.
• Blind bake the crust for 30 minutes in the 325°F (160°C) oven.
• After 30 minutes, carefully remove the parchment paper along with the weights.
• Continue to bake the crust for an additional 10 to 15 minutes, or until it turns a beautiful golden brown. This ensures the bottom is fully cooked and crisp.
• Remove the crust from the oven and allow it to cool slightly before assembling the tart.

Assembling Your Masterpiece

With all your components prepped, it’s time to bring this glorious tart together. The layering of flavors and textures is key to its success.

• First, scatter the cooled, cooked onions evenly over the bottom of your blind-baked crust. This forms a sweet, savory base.
• Next, arrange the roasted vegetables (eggplant, sweet potato, zucchini, and the peeled pepper strips) over the onions, ensuring an even distribution.
• Sprinkle half of the fresh thyme leaves over the vegetables, adding a fragrant, herbaceous note.

Adding the Creamy, Cheesy Topping

• Dot the vegetables generously with small chunks of both ricotta and feta cheeses. The combination of creamy ricotta and tangy feta adds incredible richness and flavor.
• Arrange the halved cherry tomatoes, cut-side up, amongst the cheese and vegetables. These will burst with sweetness during baking.
• Place the tart pan onto a rimmed baking sheet. This is a crucial step for preventing any potential overflow during baking and ensuring an easy transfer to and from the oven.

The Final Custard Pour

• In a small bowl, whisk together the eggs and heavy cream with a good pinch of salt and pepper. This rich mixture will bind the ingredients together.
• Carefully pour this creamy egg mixture into the tart, distributing it evenly. Some of the top layer of tomatoes and cheese should remain exposed, creating a beautiful visual and textural contrast.
• Scatter the remaining thyme leaves over the top for a final aromatic touch.

Remember this important tip: Before you pour the cream mixture over the tart, always ensure your tart pan is resting on a rimmed baking sheet. There’s a good chance you might have some slight overflow during baking, and the baking sheet will be your savior, catching any drips and keeping your oven clean. This small step makes a big difference in preventing a messy situation.

Customizing Your Ottolenghi Roasted Vegetable Tart

It’s truly hard to convey just how incredibly delicious this tart is through words alone; hopefully, the photos tell a compelling story. But one of the best aspects of this recipe is its incredible flexibility. You can easily adapt it to suit your family’s preferences or whatever fresh produce you have on hand.

• Vegetable Swaps: Instead of zucchini, why not try broccoli florets or cauliflower? Asparagus spears and halved Brussels sprouts would also be fantastic additions, adding different textures and flavors. For the potato, if sweet potatoes aren’t your favorite, red-skinned potatoes or creamy Yukon Gold potatoes, cut into similar-sized cubes, would work beautifully.
• Herb Variations: If thyme isn’t your herb of choice, experiment with fresh rosemary for a more robust flavor, or marjoram for a slightly sweeter, mintier note. A mix of herbs can also create a wonderfully complex aroma.
• Cheese Choices: While ricotta and feta offer a perfect balance, don’t hesitate to try other cheeses. Goat cheese could add a tangy kick, smoked gouda for a deeper flavor, or even a sharp cheddar for a more classic comfort food feel.
• Spice It Up: A pinch of red pepper flakes with the onions or a sprinkle of smoked paprika on the vegetables before roasting can add another layer of warmth and complexity.

Don’t be afraid to get creative! This tart is a forgiving canvas for your culinary imagination.

5 from 2 votes

Print

Ottolenghi’s Roasted Vegetable Tart

Adapted from Yotam Ottolenghi in Plenty

A roasted Mediterranean feast finished off with a creamy cheesy topping, perfect for any meal or occasion.

Servings
6
to 8 servings

Author
Rosemary Stelmach

Ingredients

• 1
  red bell pepper
  (about 8 ounces)
• 1
  yellow bell pepper
  (about 6 ounces)
• olive oil
• 1
  medium eggplant, cut into 2″ cubes
  (about 12 ounces)
• salt & freshly ground black pepper
• 1
  small sweet potato, peeled & cut into 1″ cubes
  (about 7 ounces)
• 1
  small zucchini, cut into 1″ cubes
  (about 10 ounces)
• 2
  medium onions, thinly sliced vertically
  (about 5 ounces each)
• 2
  bay leaves
• 11
  ounces
  pie crust dough *
  (or gluten-free pie crust dough)
• 8
  thyme sprigs, leaves picked
• 1/3
  cup
  ricotta cheese
  (about 4 ounces)
• 4 1/4
  ounces
  feta cheese
• 7
  or 8 cherry tomatoes, halved
  (about 3 ounces)
• 2
  medium eggs
• 1
  cup
  heavy cream

Instructions

1. Preheat the oven to 450°F (230°C). 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 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. For easier cleanup, you can line baking pans with parchment paper.

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

3. After 12 minutes, add the sweet potato cubes to the eggplant pan and stir gently to combine. Return to the oven to roast for another 12 minutes. Then add the zucchini cubes to the pan, stir, and roast for a further 10 to 12 minutes. At this point, the peppers should be nicely browned, and all the roasted vegetables should be tender. Remove all roasted items from the oven and reduce the temperature to 325°F (160°C). Cover the peppers with foil to cool, then peel and roughly tear them into strips.

4. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Sauté the onions along with the bay leaves and some salt for about 20 to 25 minutes, stirring occasionally, until they turn brown, soft, and sweet. Remove from the heat, discard the bay leaves, and set aside.

5. 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. (Refer to recipe notes for dough quantity and type). 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. Blind 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.

6. Scatter the cooked onion evenly over the bottom of the cooled crust and then top with the roasted vegetables, arranging them uniformly. Scatter half the picked thyme leaves over the vegetables. Next, dot the vegetables with small chunks of both ricotta and feta cheeses, followed by the tomato halves, cut-side up. Place the tart pan on a rimmed baking sheet.

7. Whisk the eggs and cream in a small bowl with some salt and pepper until well combined. Carefully pour this mixture into the tart, ensuring that some of the top layer of tomatoes and cheese remain exposed. Scatter the remaining thyme over the top. Place the baking sheet with the tart into the preheated 325°F (160°C) oven and bake for 35 to 45 minutes, or until the filling sets and turns golden. Remove from the oven and allow to rest for at least 10 minutes before releasing the tart from the pan and serving.

Recipe Notes

* Pie Crust Dough: I typically use Pillsbury refrigerated prepared crust. While Ottolenghi calls for 11 ounces of pie crust dough, a standard Pillsbury package contains two 7-ounce crusts. To ensure the base of this “Very Full Tart” is substantial and holds up well to the generous filling, I use the entire package, effectively doubling up on the crust. Once it’s molded into the tart pan, I simply trim away any excessive dough from the edges, and it works perfectly. For a gluten-free option, use your preferred gluten-free pie crust dough, ensuring it’s rolled to the same thickness and blind-baked as instructed.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be helpful and useful.

Some more vegetable goodness for you…