Rus­tic Rata­touille Tart

Woman's Weekly (UK) - - Cookery -

Rata­touille, dot­ted with goat’s cheese, makes a sub­stan­tial lunch or sup­per when cooked in a roughly formed short­crust pas­try case.


320g pack ready made short­crust pas­try

2 medium cour­gettes, sliced 1 large aubergine, cubed 2 red pep­pers, de­seeded and cut into chunks

2tbsp olive oil

4 gar­lic cloves, peeled and

Heat oven to 190C/

1 Gas 5. roll out pas­try into a cir­cle to around the thick­ness of a £1 coin, and use to line a 20cm (8in), deep spring­form cake tin. Prick all over and chill for at least 20 min.

Line pas­try case with

2 bak­ing parch­ment and add bak­ing beans. Bake for 20 min, then re­move beans and parch­ment and cook for a fur­ther 10 to 15 min, un­til pale golden.

Mean­while, put all the 3 pre­pared veg­eta­bles into a bowl, driz­zle in the oil, scat­ter in the gar­lic and sea­son well. Toss ev­ery­thing to­gether to mix thor­oughly, then spread on a bak­ing sheet and roast for 30min, un­til the veg are ten­der and slightly charred at the edges. Stir through the basil. thinly sliced small bunch basil leaves, roughly torn 6 large free-range eggs 125ml (4fl oz) milk

150g (5oz) baby plum toma­toes, halved

150g (5oz) goat’s cheese log, bro­ken into pieces

Turn oven down to 180C/ 4

Gas 4. Beat to­gether eggs and milk, sea­son­ing well.

Spoon half the veg­eta­bles, toma­toes and goat’s cheese into pas­try case with half the egg mix­ture. Add an­other layer of veg and egg mix­ture, then top with re­main­ing toma­toes and cheese.

Put tart, in its tin, on 5 a bak­ing sheet and bake for 1 hour 20 min, un­til just set and golden on top. Leave to cool for 15 min be­fore re­mov­ing from tin. Serve warm or, if you’re plan­ning to keep tart for later, let it go com­pletely cold be­fore chill­ing in the fridge. Bring to room tem­per­a­ture be­fore serv­ing.

Per Serv­ing: 751-500 cals, 51-34g fat (18.5-12g sat fat), 45-30g carbs

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