Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 red pepper and 1 yellow pepper
- about 100 ml olive oil
- 1 aubergine, cut into 4cm dice
- salt and black pepper
- 1 sweet potato, peeled and cut into 3cm dice
- 1 small courgette, cut into 3cm 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
Directions
Heat the oven to 230°C / gas mark 8.
Cut around the pepper stalks, then lift out and discard, along with all the seeds.
Put the peppers in a small ovenproof dish, drizzle with oil and put on the top shelf of the oven.
Mix the aubergine with four tablespoons of oil and season.
Tip into a big baking tin and place on the shelf below the peppers.
After 12 minutes, add the sweet potato, stir and roast for 12 minutes more.
Now add the courgette, stir and roast for a further 10–12 minutes.
By now, the peppers should be brown and the vegetables cooked.
Remove everything from the oven and turn the heat to 160°C / gas mark 2½.
Cover the peppers with foil and leave to cool; once cool, peel and tear into strips.
Meanwhile, heat two tablespoons of oil in a frying pan on medium heat.
Sauté the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until brown, soft and sweet.
Discard the bay and set aside.
Grease a 22 cm loose-bottomed tart tin.
Roll the pastry to a 3 mm-thick circle large enough to line the tin with some overhang.
Press it into the edges.
Line with baking parchment and fill with baking beans.
Bake blind for 30 minutes, lift out the paper and beans, and bake for 10–15 minutes more, until golden brown.
Remove and allow to cool a little.
Spread the onions over the bottom, then top with roasted veg.
Scatter over half the thyme, dot first with small chunks of both cheeses and then the tomato halves, cut-side up.
Whisk the eggs and cream with some salt and pepper, and pour into the tart; the tomatoes and cheese should remain exposed.
Scatter the remaining thyme on top.
Bake for 35–45 minutes, until the filling sets and turns golden.
Rest for at least 10 minutes, then trim off the excess pastry, remove the tart from its tin and serve.
Category:Savory pie Recipes
Category:Eggplant Recipes
Category:Sweet potato Recipes
Category:Zucchini Recipes
Category:Red Bell Pepper Recipes
Category:Yellow Bell Pepper Recipes
Category:Ricotta cheese Recipes
Category:Feta Recipes
Category:Cherry tomato Recipes
Category:Egg Recipes