Roasted ratatouille & goat’s cheese tart

Serves 6-8 Prep 15 mins plus chilling Cook 2 hrs

500g pack all-butter shortcrust pastry flour, for dusting

FOR THE FILLING

1 aubergine, cut into 2.5cm chunks 1 courgette, thickly sliced

1 yellow pepper, cut into strips

1 red onion, thickly sliced

3 large garlic cloves, unpeeled

3 tbsp olive oil

250g cherry plum tomatoes

300ml pot double cream

3 eggs

½ small bunch of basil, leaves only 150g vegetarian hard goat’s cheese handful of toasted pine nuts (optional)

1 Heat the oven to 200C/180C fan/gas 6. Toss the veg with the garlic, oil and some seasoning. Tip into a large baking tray and roast for 20 mins. Toss through the tomatoes and roast for a further 15-20 mins or until the veg is tender and beginning to caramelise. Set aside to cool.

2 Meanwhile, roll out the pastry on a lightly floured surface and use to line a 23cm loose-bottomed tart tin. Chill for 30 mins.

3 Reduce the oven to 190C/170C fan/gas 5. Prick the base of the tart with a fork, line with parchment and baking beans. Pop on a baking tray and bake for 15 mins, then remove the beans and parchment. Bake for a further 10-15 mins until lightly golden.

4 Reduce the oven to 160C/140C fan/gas 3. Squeeze the garlic from their skins into a jug and mash with a little salt to form a paste. Slowly whisk in the cream, then the eggs and some seasoning. Toss most of the basil into the veg, then tip two-thirds into the pastry case, spreading out evenly. Crumble over three-quarters of the cheese, then pour over the cream mix. Top with the remaining veg and crumble over the remaining cheese. Bake for 40-50 mins until set, with a slight wobble. Serve warm or cold, scattered with the remaining basil and pine nuts, if you like. PER SERVING (8) 626 kcals, fat 49g, saturates 23g,

carbs 34g, sugars 6g, fibre 5g, protein 12g, salt 1g