Very full tart from Plenty (page 84) by Yotam Ottolenghi

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Notes about this recipe

  • cecilia_4eimgd on January 05, 2026

    I am not the biggest fan of aubergines. Not sure they were needed. This took so long to make. I would buy chargrilled peppers instead of making them myself. Also chipotle chilli flakes added a nice smoky, spiciness.

  • Anea25 on August 14, 2024

    perfect for a pic nic or to take to work for an easy cold meal

  • shane.metzke on September 26, 2022

    Used cauliflower instead of aubergine. Added some garlic and red wine vinegar to the onions and used dried oregano in the custard as didn’t have any thyme. One capsicum was enough. Only need 100ml of cream too. Very happy with the results!

  • Frenchfoodie on November 02, 2020

    Deliciousness in a pastry shell, takes a bit of advance planning but it is not complex and really looks stunning on the table. Great for those still warm autumn days.

  • niconice on September 25, 2020

    Very nice - worth the time. I drizzled some parmesan over the tart before baking, which gave a nice salty and crispy top.

  • joneshayley on July 26, 2020

    As others have noted this is a long process, but not arduous, and well worth the end result. I added a drizzle of balsamic glaze which finished it perfectly.

  • Rutabaga on October 07, 2019

    I made this again in a 9-inch springform pan, which definitely worked better than a traditional pie dish. No overflow!

  • JLDuck on December 02, 2017

    I increased the feta as I did not have ricotta. Worked a treat. A very delicious tart and as noted by others worth the time it takes to make.

  • clkandel on October 09, 2016

    I made this using puff pastry and baked it in an oblong dish. I also substituted butternut squash for the sweet potato. And since I didn't have ricotta on hand, I just used the feta. It came out delicious!

  • caitmcg on October 31, 2015

    A fantastic tart, but needs to be baked in a deeper-than-standard tart pan, or perhaps a springform, or all the ingredients will not fit. I used evaporated milk in place of cream in the custard, and that worked fine.

  • Rutabaga on September 06, 2014

    Wow! So delicious! And rich, considering the use of heavy cream, cheese, and the all-butter pastry crust I made. But because it is loaded with roasted vegetables, it still counts as healthful, right? I left out the sweet potato and filled the tart to the brim with the other vegetables. Perhaps the pie plate I used was a little small for the filling, which took at least 45 minutes to cook completely. The tart was so full prior to baking that the cream overflowed and ran down the underside of the crust, but if anything this probably contributed toward the tastiness of the finished dish. While roasting the veg and baking the crust take some time, they involve little effort and are easily done in advance.

  • Alro9 on March 28, 2014

    The roast vegetable to filling ratio is high. I made two tarts in the end. This was delicious though, despite the 3 stage prep.

  • thennek on August 22, 2013

    Time consuming but worth the effort as the result is delicious. The aubergine does not need this length of cooking and I would recommend peeling the skin after cooking.

  • michalow on January 01, 2013

    Plan ahead -- as noted by mziech, veggies must be roasted, onions caramelized, and crust made and blind baked. Several of these steps can be done a day ahead. I used half and half instead of cream; there's plenty of fat in this recipe already. Nice in a whole wheat (or part whole wheat crust). With all the effort, I thought this would be a one-time affair, but this is beautiful and delicious, and I'll do it again. Makes about six servings.

  • mziech on August 31, 2012

    really nice vegetable tart, takes mote than 1.5 hours to make (baking the vegetables, blind baking the pastry, and finally baking the tart) but worth the effort. Sweet potato is very subtle, not too sweet. Recommended.

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