Ratatouille tart

Yield: 4 servings

Measure Ingredient
8 \N Sheets filo pastry; thawed if frozen
15 grams Unsalted butter; melted ( 1/2oz)
300 grams Aubergine; cubed (10oz)
300 grams Courgette; sliced (10oz)
250 grams Green pepper; de-seeded and cut
\N \N ; into strips (8oz)
1 \N Garlic clove; crushed
2 tablespoons Olive oil
500 grams Firm ripe tomatoes; (1lb)
\N \N Salt and pepper

FOR THE PASTRY CASE

FOR THE RATATOUILLE

Preheat the oven to Gas Mark 4/180 C/350 F. Lightly oil the base and sides of a 20cm (8inch) round flan tin and lay 2 sheets of pastry across the base, overlapping in the middle.

Brush with the melted butter and mould the pastry into the sides of the tin, allowing the excess pastry to hang over the edge.

Repeat the process, laying the sheets at an angle to form the points of a star around the circumference of the tin. Trim the edges if they overhang too much.

Bake the pastry case in the oven for 15 minutes until crisp and golden.

Place on a wire rack to cool.

For the filling, blanch the aubergine, courgette and pepper in boiling water for 1 minute. Alternatively, place the vegetables in a microwaveable container and cook on full power for 5 minutes until soft.

Gently fry the garlic in the oil. Add the tomatoes and other vegetables.

Season and continue to cook for 15 minutes, stirring occasionally. Spoon into the tart case and serve at once.

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