I've been waiting for the right time to do this. Ottolenghi's Very full tart is easy, but takes a while to prepare since there are lots of vegetables to roasted (red and yellow paprika, aubergine, sweet potato, courgette, cherry tomato, plus onion, fried) on top of baking the tart. It took a little longer too because I made my own shortcrust pastry, since they don't sell ready-made savoury ones in Finland. It was easy enough to make oneself though. So, once the pie crust and vegetables were roasted, they were covered with ricotta and feta, and egg whipped with double cream. Mamma mia. Yes it is a very full and very rich tart. But again, Ottolenghi delivers! The key is precisely in the slow oven-roasting that gives the vegetables a wonderful sweetness. Divine.
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