Roasted ratatouille & goat’s cheese tart

Roasted ratatouille & goat’s cheese tart

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(2 ratings)

Prep: 15 mins Cook: 2 hrs plus chilling

More effort

Serves 6 - 8
Packed with oven-roasted aubergines, courgettes, peppers and onions, this tart makes a great centrepiece for a picnic or al fresco lunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal626
  • fat49g
  • saturates23g
  • carbs34g
  • sugars6g
  • fibre5g
  • protein12g
  • salt1g
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Ingredients

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

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

For the filling

  • 1 aubergine, cut into 2½ cm
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 courgette, thickly sliced
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 yellow pepper, deseeded and cut into strips
    Peppers

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 red onion, thickly sliced
  • 3 large garlic clove, unpeeled
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g cherry plum tomato
  • 300ml pot double cream
  • 3 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ small bunch basil, leaves only, plus a few extra leaves to serve
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 150g pack hard goat's cheese
  • handful toasted pine nuts (optional)

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the aubergine, courgette, pepper and onion together with the garlic, olive oil and some seasoning. Tip onto a large baking tray (you may need to use 2 trays) and roast for 20 mins. Toss through the tomatoes and roast for a further 15-20 mins or until the vegetables are tender and beginning to caramelise.

  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. While the vegetables cool, reduce oven to 190C/170C fan/gas 5. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans. Pop on a baking tray and bake for 15 mins, then remove the beans and parchment. Bake for 10-15 mins more until the pastry is lightly golden.

  4. Reduce 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, followed by the eggs and some seasoning. Toss the basil through the cooled vegetables, then tip two-thirds into the pastry case, spreading out to an even layer. Crumble over three-quarters of the goat’s cheese, then pour over the cream mix. Top with the remaining veg and cheese. Bake for 40-50 mins until the tart is just set, with a slight wobble in the centre. Serve warm for lunch or cold on a picnic, scattered with extra basil leaves, and some toasted pine nuts, if you like.

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Comments (3)

marijkec's picture

the quantities seem way off. is this meant for 2 tarts?

Frantic Flapjack's picture
5

This worked out really well. A lovely tasting tart crammed with fresh veg. Was well received.

nennepus's picture

Omnomnomnom...
That's all :-D

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