Very Full Tart

This recipe is an adaptation of a Yotam Ottolenghi recipe  from a small booklet published by The Guardian in 2010.

The pastry - my version: 

6oz flour

3oz sunflower spread

Cold water to mix

Rub the sunflower spread into the flour until it resembles breadcrumbs, then add some cold water and mix until the mixture is bound together, roll out and place in a 10 inch tin or flan dish, trim the excess

line the pastry with grease proof paper and fill with dried beans or rice and bake for 20 min in a hot oven (180 C with fan, or 200 C without fan)

The filling:

Bake a red pepper and a yellow pepper whole for 20-30 min in a hot oven, then remove the peppers from the oven and cover with foil and leave to cool. Remove the skins and tear into strips.

Bake 1 chopped aubergine (4 cm dice)  in a separate tray for 12 min with some olive oil; then add 1 sweet potato sliced into 3 cm dice; after a further 12 min add 1 courgette cut into 3 cm dice.

At the same time slice 2 medium onions thinly and saute on medium heat, with a little olive oil,salt and 2 bay leaves until soft, discard the bay leaves and allow to cool a little

Assembling the tart: 

Spread the onions over the bottom 

Top with the roasted veg and scatter 4 chopped sprigs of fresg thyme over the top;

Crumble 120g of feta cheese on top, the original recipe includes 120 g of ricotta cheese, but we prefare it without

Mix 2 eggs with 200 ml of milk or double cream and pour over the tart, cut 7 cherry tomatoes in half and arrange on top, and finally scatter the remaining thyme on the tart.

Baking

Bake for 35-45 min until the tart sets

Serve hot or cold