Very Full Tart

Description
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
 * Serves four to six.

Ingredients

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

Directions

 * 1) Heat the oven to 230 °C / gas mark 8.
 * 2) Cut around the pepper stalks, then lift out and discard, along with all the seeds.
 * 3) Put the peppers in a small ovenproof dish, drizzle with oil and put on the top shelf of the oven.
 * 4) Mix the aubergine with four tablespoons of oil and season.
 * 5) Tip into a big baking tin and place on the shelf below the peppers.
 * 6) After 12 minutes, add the sweet potato, stir and roast for 12 minutes more.
 * 7) Now add the courgette, stir and roast for a further 10–12 minutes.
 * 8) By now, the peppers should be brown and the vegetables cooked.
 * 9) Remove everything from the oven and turn the heat to 160 °C / gas mark 2½.
 * 10) Cover the peppers with foil and leave to cool; once cool, peel and tear into strips.
 * 11) Meanwhile, heat two tablespoons of oil in a frying pan on medium heat.
 * 12) Sauté the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until brown, soft and sweet.
 * 13) Discard the bay and set aside.
 * 14) Grease a 22 cm loose-bottomed tart tin.
 * 15) Roll the pastry to a 3 mm-thick circle large enough to line the tin with some overhang.
 * 16) Press it into the edges.
 * 17) Line with baking parchment and fill with baking beans.
 * 18) Bake blind for 30 minutes, lift out the paper and beans, and bake for 10–15 minutes more, until golden brown.
 * 19) Remove and allow to cool a little.
 * 20) Spread the onions over the bottom, then top with roasted veg.
 * 21) Scatter over half the thyme, dot first with small chunks of both cheeses and then the tomato halves, cut-side up.
 * 22) Whisk the eggs and cream with some salt and pepper, and pour into the tart; the tomatoes and cheese should remain exposed.
 * 23) Scatter the remaining thyme on top.
 * 24) Bake for 35–45 minutes, until the filling sets and turns golden.
 * 25) Rest for at least 10 minutes, then trim off the excess pastry, remove the tart from its tin and serve.