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Feb 19, 2012 07:36 AM

Question: Ottolenghi's very full roasted vegetable tart

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?



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  1. 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

      thank you!! This is extremely helpful!

    2. one more question: What to use for the pastry?

      1 Reply
      1. 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.