Photo by: Jonathan Lovekin

Very full tart

Print Recipe

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

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

Serves 4–6

(p 84, Plenty)


The method for this recipe is available in the book Plenty, available to buy here.
Plenty |

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