HOME > Chowhound > Home Cooking >

Question: Ottolenghi's very full roasted vegetable tart

IndyGirl Feb 19, 2012 07:36 AM

Question: We don't eat bell peppers in this house, so would there be a decent replacement for the roasted peppers in this recipe?

Also, my SO has genetically high cholesterol. Is there anything I can replace for the heavy cream?



  1. Click to Upload a photo (10 MB limit)
  1. Caitlin McGrath RE: IndyGirl Feb 19, 2012 12:17 PM

    I would just leave the roasted peppers out. There's plenty else going on in the tart, and you'll still get the sweet note from the roasted sweet potato. I used evaporated milk in place of the heavy cream; works just fine, still tastes great.

    One note: don't use a standard loose-bottom tart pan with 1-inch sides - it's not deep enough to hold everything. If you don't have a deep tart pan, I would use a 9-inch springform pan.

    This is a scrumptious recipe.

    1 Reply
    1. re: Caitlin McGrath
      IndyGirl RE: Caitlin McGrath Feb 19, 2012 12:28 PM

      thank you!! This is extremely helpful!

    2. IndyGirl RE: IndyGirl Feb 19, 2012 12:31 PM

      one more question: What to use for the pastry?

      1 Reply
      1. re: IndyGirl
        Caitlin McGrath RE: IndyGirl Feb 19, 2012 12:39 PM

        Just regular pate brisee/pie crust.

      2. h
        haiku. RE: IndyGirl Feb 21, 2012 02:19 AM

        As Caitlin said, you can just leave the peppers out or adjust for what you have on hand.

        For the cream, I just used milk once and it came out fine. The next time, I used a mix and blended some soft feta into it with an immersion blender, and it came out way better than expected.

        Show Hidden Posts