01 September 2013

A Very Full Tart - IHCC

This week at IHCC we have moved on to pies & tarts. I do like a good pie or tart. There been quite a few here at Toast, caramelised onion & goat’s cheese tart, kale & gruyere tart, roast pumpkin, cavolo nero & feta tart, greens & Kikorangi tart, salmon & dill tart, zucchini & feta filo tart, zucchini, tomato & goat’s cheese tart, sweet potato & goat’s cheese tart & that is just on the savoury side.

What I liked about this one is that it is so versatile, you can easily make it with whatever is in season & you have to hand. I switched sweet potato for pumpkin, aubergine for fennel & upped the Mediterranean feel with a little oregano. For the pastry I used my go to cream cheese pastry, or rather Felicity at Cook the Books cream cheese pastry.  It is fail proof, the one that got me over my pastry making nemesis, & wonderfully light & flaky, perfect for any tart really, sweet or savoury. Even better no blind baking required

A Very Full Tart, adapted from Ottolenghi’s Plenty

Serves 4-6


1 cup pumpkin, peeled & diced 
1 red pepper, diced
1 yellow pepper, diced
2 baby fennel, trimmed & sliced
1 zucchini, sliced in to 1cm rounds
2 small onions, peeled and thinly sliced
1 bay leaf
200g shortcrust pastry*
5-6 sprigs of thyme, picked
3-4 sprigs oregano, picked
50g feta
50g ricotta
7 cherry tomatoes, halved
3 eggs
200ml cream
About 50ml olive oil
Salt & pepper

*Cream Cheese Pastry - my favourite pastry, light & flaky & it doesn’t even need blind baking!

115g / 4oz / 1 stick butter      
85g / 3oz cream cheese
125g flour / 4.5oz

For the pastry: Bring the butter and cream cheese to room temperature and place in a food processor.  Blend together and then add the flour & a pinch of salt & mix until combined. Turn the pastry out on to a floured surface & gently knead until it comes together.  Wrap in cling film & refrigerate overnight or chill in the freezer for 20-30 minutes.

When ready to use roll out the pastry on a floured surface until a about 3mm thick and then place in your prepared tart tin and trim the edges.  Chill the pastry again, for 20-30, minutes before baking.


Pre heat oven to 200C/400F

Place the pumpkin on a baking tray or roasting dish, drizzle with a little olive oil, season with salt & pepper & pop it in the oven. After 15 minutes ad the peppers & fennel & cook for a further 10 minutes.  Then add the zucchini & cook for 10 minutes more or until all the vegetables are nicely roasted.  Remove from the oven & set aside.

While the vegetables are roasting heat a couple of tablespoons of olive oil over a medium heat in a large frying pan.  Add the onion, bay leaf, season with salt & pepper & sauté the onion for 20 minutes, stirring occasionally, until they turn brown, soft & sweet. Remove from the heat, discard the bay leaf & set aside.

Reduce the oven temperature to 180C/350F

Remove the pastry case from the fridge & scatter over the cooked onion.  Sprinkle over half the thyme & oregano & top with the roasted vegetables.
Next, dot the veg with chunks of cheeses & then with tomatoes, cut side facing up.

Whisk the egg & cream in a small bowl & season with some salt and pepper. Carefully & slowly, pour this mix into the tart. Make sure the top layer remains exposed so you can see the vegetables & cheeses. Scatter the remaining thyme & oregano over the top & place in the oven for 25-30 minutes or until the filling sets & turns golden. Remove & allow to rest for at least 10 minutes before breaking off the excess pastry, taking the tart out of the tin & serving.

Full of flavours all encased in light, flaky, crumbly pastry.  Sweet pumpkin, fresh tangy feta, creamy ricotta & a herbal earthiness from the thyme & oregano make for tasty tart.

Check out more pies & tarts over at I Heart Cooking Clubs.

If you like this you might like this Sweet Potato & Goat's Cheese Tart
Two years ago Marmalade
Three years ago Island Time Part 3



  1. Utterly gorgeous, Mairi. I've had this one on my "must-try" list for ages, but starting a month long detox tomorrow I think it might have to wait a bit longer - there'll be no pastry for a while!!

    Love the changes you made xo

    1. Thanks Sue :) A month that is a long time! I am trying for a week....off on yoga retreat on the weekend which will be bliss xoxo

  2. Hi Mairi! I am smitten by your tart, it looks so very inviting and colorful. Just perfect with the olive oil, herbs, tomato and fresh cheese. Taking me into a Mediterranean mood. Have a nice weekend and thank you for sharing!

    1. Thanks Helene...you can't go wrong with a little Ottolenghi :) Have a great week :)

  3. Your tart is beautiful Mairi. I love the changes you made to the filling but I think this tart would be delicious with just about any combination of vegetables.

    1. I agree Zosia, such a versatile tart you can really just throw in whatever you have to hand :)


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