Roasted ratatouille & goat’s cheese tart

Roasted ratatouille & goat’s cheese tart

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 2 hrs plus chilling

Skill level

Moderately easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (8)

kcalories
626
protein
12g
carbs
34g
fat
49g
saturates
23g
fibre
5g
sugar
6g
salt
1g
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Ingredients

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

For the filling

  • 1 aubergine, cut into 2½ cm
  • 1 courgette, thickly sliced
  • 1 yellow pepper, deseeded and 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 basil, leaves only, plus a few extra leaves to serve
  • 150g pack hard goat's cheese
  • handful toasted pine nuts (optional)

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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.

Recipe from Good Food magazine, August 2014

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Comments

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Frantic Flapjack's picture
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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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