My 85th recipe of 128 for Plenty. While I started cooking exclusively from this book in 2016, I now am working through only 2-3 recipes per year, when the right occasion arises. The tart was a delicious, filling savory dinner for 4. It does need some care to get the ratio-to-crust-to-filling ratio correct (see notes, below).

Cooking Notes: This tart is indeed very full – I’d recommend selecting a particularly deep tart pan, or go a bit lighter on some of the filling (e.g. choose small eggplants and sweet potatoes.) If you don’t reduce the amount of vegetables and have a deep enough pan, consider instead increasing the amount of binder (the egg and cream) to pull things together. Mix the binder thoroughly. 11oz of pie crust should be around half a recipe for a full pie. Don’t forget to pick up some beans as pie weights. Blind-baking the pie crust may require a higher temp or longer than stated; make sure it gets golden-brown.

Joe’s Rating: 6

Difficulty: 5