Tumbet Spanish Vegetarian Recipe
Tumbet Spanish Vegetarian Recipe also known as Tombet, this is a vegetarian dish originally from Majorca of layered roasted vegetables, and can be served as a main meal or as a side dish or as part of a tapas meal. Make in one large baking dish or layer in individual bowls.
500g potatoes, thinly sliced
1 red bell pepper, seeded, thickly sliced
1 green bell pepper, seeded, thickly sliced
1 large courgette/zucchini
1 large Aubergine/eggplant, cut into 1/2in-thick slices
For the Sauce
2 tbsp olive oil
4 garlic cloves, crushed
400g/14oz ripe tomatoes, peeled and chopped or 1 can of chopped tomatoes
1 tsp dried thyme
salt and freshly ground black pepper
pinch sugar (optional)
Slice the aubergine in ½ inch slices (without peeling it), lay on a colander, thoroughly sprinkle with salt and leave it for an hour to release any bitter juice.
Tip - Fry the aubergines last because they need a higher temperature than the other vegetables and the higher the temperature, the less oil they will soak.
Meanwhile, peel the potatoes and cut in ½ inch slices. Heat the olive oil and fry on medium heat, until slightly brown.
While the potatoes are frying, slice the courgette (without peeling it) and the peppers in ½ inch slices and set aside.
Drain the potatoes and put them on a dish lined with kitchen paper to soak the oil. Fry the courgette until browned. Drain and place them on kitchen paper.
Fry the peppers, drain and place on kitchen paper.
Pat the aubergine slices dry and fry them. drain as the other vegetables.
To make the sauce, put the olive oil in a saucepan and add the garlic. Cook for 3–4 minutes on a low–medium heat until soft and aromatic, then add the tomatoes and thyme. Season with salt and pepper.
Bring to the boil, then reduce the heat and cook gently, uncovered, until well reduced – around 25 minutes. Taste after 10 minutes – if the sauce tastes acidic, add a pinch of sugar.
Heat the oven to 180ºc
Arrange the fried vegetables in small stacks if you want to serve tapas, or in a large oven proof dish. Begin by laying some tomato sauce at the base, then make the vegetable layers: potato, aubergine, zucchini and peppers. Add salt after finishing each layer. Finish with more tomato sauce for topping. For small stacks you could use pastry rings to keep them neat.
Some prefer to finish with a layer of potatoes drizzled with a little more olive oil. Bake in the oven for 25–30 minutes, or until the potatoes are crisp and browned and the vegetables underneath are tender.
Bake for 15 to 20 minutes. Serve immediately, although tumbet can also be served at room temperature, drizzel with some homemade Allioli.
This is also the perfect side dish for fish, lamb, chicken or pork.
Tip - Using fresh (rather than tinned) tomatoes really makes a difference – it’s mellower and creamier
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