Very full tart

Name: Very full tart
Yield: Serves 4–6
Ingredients: 1 red pepper and 1 yellow pepper; 1 small courgette, cut into 3cm dice; 2 bay leaves; 300 g shortcrust pastry; 1 small sweet potato, peeled and cut into 3cm dice; about 100 ml olive oil; 7 cherry tomatoes, halved; 1 medium aubergine, cut into 4cm dice; 2 medium onions, thinly sliced; 120 g feta; 200 ml double cream; 2 medium free-range eggs; 120 g ricotta; 8 thyme sprigs, leaves picked; salt and black pepper

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

A fantastic Mediterranean feast, full to the brim with roasted vegetables.

Ingredients

1 red pepper and 1 yellow pepper
about 100 ml olive oil

Main course
Gluten-free
Pie
Vegetarian

Method

Preheat the oven to 230°C/Gas Mark 8. Start by roasting the vegetables. Use a small serrated knife to cut around the stalk of the peppers and lift it out along with the seeds. Shake the peppers to remove all the remaining seeds; discard the stalks and seeds. Place the two peppers in a