A year ago I made this fantastic Roasted Vegetable Tart by Yotam Ottolenghi as my vegetarian main dish at Thanksgiving, and liked it so much that I repeated the dish again this Thanksgiving. The main difference with this year’s is that it was made with freshly-milled soft white wheat flour. I also have several pie/tart/quiche successes under my belt, and these experiences helped improve the latest tart.
As with last year, I had to bake it longer to get the custard to set up. If I make this recipe again, or an adaptation of it with different mix-ins, I think it would help to increase the oven temp to 375-400° for more baking oomph.
I’d also use my standard tart crust recipe rather than the one in the recipe, just so I’m more familiar with how it behaves.