Very full tart

🥘 Ingredients

• red bell pepper 1
• yellow bell pepper 1
• olive oil 6 tbsp
• eggplant 1
• salt
• black pepper
• sweet potato 1
• zucchini 1
• onions 2
• bay leaves 2
• pie crust dough 11 oz
• thyme 8 sprigs
• ricotta ½ cup
• feta 4 ¼ oz
• cherry tomatoes 7
• eggs 2
• heavy cream 1 cup

Roast the vegetables

1. 1

   Preheat the oven to 450°F. Use a small serrated knife to cut around the stem of the red bell pepper and yellow bell pepper and lift it out along with the seeds. Shake the peppers to remove all the remaining seeds, discard the stems and seeds. Place the two peppers in a small ovenproof dish, drizzle with a little olive oil and put on the top shelf in the oven.
2. 2

   Mix the eggplant in a bowl with 4 tablespoons of olive oil and some salt and black pepper . Spread in a large baking pan and place in the oven on the shelf beneath the peppers.
3. 3

   After 12 minutes add the sweet potato dice to the eggplant pan and stir gently. Return to the oven to roast for another 12 minutes . Then add the zucchini to the pan, stir and roast for a further 10-12 minutes . At this point the peppers should be brown and the rest of the vegetables cooked. Remove all from the oven and reduce the temperature to 325°F. Cover the peppers with foil and cool, then peel and tear roughly into strips.

Caramelized onions

1. 1

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

Pastry case

1. 1

   Lightly grease a 9-inch loose-bottomed tart pan . Roll out the pie crust dough to a circle roughly ⅛ inch thick and large enough to line the pan, plus extra to hang over the rim. 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. Bake the crust for 30 minutes . Carefully remove the paper with the weights, then bake for 10-15 minutes more, or until it turns golden brown. Remove and allow to cool a little.

Assembly

1. 1

   Scatter the cooked onion over the bottom of the crust and top with the roasted vegetables, arranging them evenly. Scatter half the thyme leaves over. Next, dot the veg with small chunks of both the ricotta and feta and then with the cherry tomatoes , cut-side up.
2. 2

   Whisk the eggs and heavy cream in a small bowl with some salt and pepper. Carefully pour this mix into the tart; the top layer of tomatoes and cheese should remain exposed. Scatter the remaining thyme over the top. Place in the oven and bake for 35-45 minutes , or until the filling sets and turns golden. Remove and allow to rest for at least 10 minutes before releasing the tart from the pan and serving.