Very Full Tart

Very Full Tart Recipe with Red Pepper, Aubergine, Sweet Potato, and Courgette

| Servings: 6

Introduction

This Very Full Tart is a delicious and hearty dish that is perfect for a cozy dinner or a special occasion. Packed with roasted vegetables, creamy cheeses, and a flaky pastry crust, this tart is sure to impress your family and friends.

History

The origins of this recipe are not clear, but tarts have been a popular dish in many cultures for centuries. Tarts were originally made as a way to preserve food, with the pastry acting as a barrier to protect the filling. Over time, tarts have evolved into a versatile and delicious dish that can be filled with a variety of ingredients.

Ingredients

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

How to prepare

Preheat the oven to 230°C / gas mark 8.
Remove and discard the stalks from the peppers, along with the seeds.
Place the peppers in a small ovenproof dish, drizzle with oil, and place on the top shelf of the oven.
In a separate bowl, mix the aubergine with four tablespoons of oil and season with salt and pepper.
Transfer the aubergine mixture to a large baking tin and place on the shelf below the peppers.
After 12 minutes, add the sweet potato to the baking tin, stir, and roast for an additional 12 minutes.
Next, add the courgette to the baking tin, stir, and roast for a further 10–12 minutes.
At this point, the peppers should be browned and the vegetables should be cooked.
Remove everything from the oven and reduce the heat to 160°C / gas mark 2.5.
Cover the peppers with foil and allow them to cool. Once cooled, peel and tear them into strips.
Meanwhile, heat two tablespoons of oil in a frying pan over medium heat.
Sauté the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until they turn brown, soft, and sweet.
Discard the bay leaves and set the onions aside.
Grease a 22 cm loose-bottomed tart tin.
Roll out the pastry to a 3 mm-thick circle that is large enough to line the tin with some overhang.
Press the pastry into the edges of the tin.
Line the pastry with baking parchment and fill it with baking beans.
Bake the pastry blind for 30 minutes, then remove the paper and beans, and bake for an additional 10–15 minutes until it turns golden brown.
Remove the pastry from the oven and allow it to cool slightly.
Spread the sautéed onions over the bottom of the pastry, then top with the roasted vegetables.
Scatter half of the thyme over the vegetables, and dot small chunks of both cheeses and tomato halves, cut-side up, on top.
In a separate bowl, whisk together the eggs and cream, and season with salt and pepper.
Pour the egg mixture into the tart, ensuring that the tomatoes and cheese remain exposed.
Sprinkle the remaining thyme on top.
Bake the tart for 35–45 minutes, until the filling sets and turns golden.
Allow the tart to rest for at least 10 minutes, then trim off any excess pastry, remove it from the tin, and serve.

Variations

You can customize this tart by adding your favorite vegetables or swapping out the cheeses for different varieties.
For a meatier version, you can add cooked bacon or ham to the filling.

Cooking Tips & Tricks

Make sure to roast the vegetables until they are tender and slightly caramelized for the best flavor.

- Be sure to blind bake the pastry crust before adding the filling to prevent it from becoming soggy.

- Allow the tart to rest for at least 10 minutes before serving to allow the filling to set.

Serving Suggestions

This tart is delicious on its own, but you can also serve it with a side salad or some crusty bread for a complete meal.

Cooking Techniques

Roasting the vegetables adds depth of flavor to the tart.

- Blind baking the pastry crust ensures a crisp and flaky base for the filling.

Ingredient Substitutions

You can use any combination of vegetables in this tart, such as bell peppers, mushrooms, or spinach.

- Feel free to experiment with different cheeses, such as goat cheese or cheddar.

Make Ahead Tips

You can prepare the tart up to a day in advance and bake it just before serving.

- Leftovers can be stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the tart with fresh herbs, such as parsley or basil, before serving. - Serve the tart on a decorative platter for a beautiful presentation.

Pairing Recommendations

This tart pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

- For a non-alcoholic option, try serving it with a sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator.

- To reheat, place the tart in a preheated oven at 180°C for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 4g

- Sugars: 6g

Fats

- Total Fat: 25g

- Saturated Fat: 11g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 40%

- Calcium: 15%

- Iron: 10%

Alergens

Contains dairy (feta, cream, eggs)

- Contains gluten (pastry)

Summary

This Very Full Tart is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins A and C, as well as calcium and iron.

Summary

This Very Full Tart is a delicious and satisfying dish that is perfect for any occasion. Packed with roasted vegetables, creamy cheeses, and a flaky pastry crust, this tart is sure to become a new favorite in your recipe collection. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was rummaging through an old box of recipes that belonged to my mother. As I sifted through the yellowed, stained cards and clippings, my eyes landed on a piece of paper tucked away in the corner. The title read "Very Full Tart," and I was immediately intrigued.

I had never heard of this recipe before, which was unusual considering my extensive collection of family recipes. I knew I had to give it a try. As I read through the ingredients and instructions, I couldn't help but feel a sense of excitement. The combination of flavors and textures seemed unique and promising.

I set to work gathering the necessary ingredients, carefully measuring and mixing as I went along. The aroma of the tart as it baked in the oven was intoxicating, filling the kitchen with a warm, cozy scent that reminded me of childhood.

When the tart finally emerged from the oven, golden and bubbling, I couldn't wait to taste it. The first bite was a revelation. The tangy sweetness of the fruit combined with the buttery richness of the crust was a match made in heaven. I knew I had stumbled upon something special.

I shared the tart with my family that evening, and it was met with rave reviews. My children begged me to make it again, and my husband declared it his new favorite dessert. I knew then that this recipe would become a staple in our household.

Over the years, I have made the Very Full Tart countless times, each time tweaking and perfecting the recipe to suit my taste. I have shared it with friends and neighbors, who have all marveled at its deliciousness. It has become my signature dish, the one that everyone requests at potlucks and gatherings.

I often wonder about the origins of this recipe. Did my mother get it from a friend? Was it passed down through generations of our family? I may never know for sure, but what I do know is that it holds a special place in my heart. It is a reminder of my love for cooking and the joy it brings me to create something delicious for my loved ones.

As I sit here now, reflecting on the journey that led me to discover the Very Full Tart, I am filled with gratitude. Gratitude for the simple pleasures of a well-made dessert, for the memories shared around the table, and for the love and connection that food can bring. I may have stumbled upon this recipe by chance, but I know that it was meant to be a part of my culinary repertoire.

And so, I will continue to make the Very Full Tart for years to come, sharing it with anyone who is lucky enough to taste its magic. It is a reminder that sometimes the best recipes are the ones we stumble upon unexpectedly, the ones that bring us joy and comfort in the simplest of ways. And for that, I am truly grateful.