Rustic Ratatouille Tart
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