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Roasted ratatouille & goat’s cheese tart

Roasted ratatouille & goat’s cheese tart

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Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Vegetarian
Nutrition: per serving (8)
NutrientUnit
kcal626
fat49g
saturates23g
carbs34g
sugars6g
fibre5g
protein12g
salt1g
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Ingredients

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

For the filling

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2014

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Overall rating

Rating: 5 out of 5.8 ratings
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