Everyday recipes
Ratatouille tart
See more recipes in this Week's Woman's Day.
INGREDIENTS
400g can whole peeled tomatoes
2 zucchini, sliced
2 red capsicums, seeded, sliced
1 small eggplant, sliced lengthways
1 large onion, sliced
3 garlic cloves, sliced
1 teaspoon fennel seeds
2 tablespoons olive oil
2 thyme sprigs
60g goat’s cheese
basil leaves, to serve
ROUGH PUFF PASTRY
1¾ cups plain flour
250g unsalted butter, chopped,
at room temperature
1/3 cup cold water
METHOD
- Preheat oven to hot, 200°C. Preheat a large oven tray.
- Combine tomatoes and vegetables in a baking dish. Scatter garlic and fennel seeds over. Drizzle with oil and season to taste. Bake 40-45 minutes, until vegetables are tender and lightly browned.
- ROUGH PUFF PASTRY: Sift flour in a large bowl. Add butter and rub in using fingertips until almost combined. Make well in centre. Add water, mixing to form a dough. Roll out on a lightly floured board to form a 20 x 50cm rectangle (you should be able to see streaks of butter in pastry). Fold pastry into thirds. Give dough a quarter-turn and roll out again. Repeat process twice. Fold and wrap in plastic wrap, and chill 30 minutes.
- Roll out pastry on a sheet of baking paper to form a 20 x 30cm rectangle. Transfer to tray and prick all over with a fork. Bake 10-15 minutes, until golden brown.
- Arrange roasted vegetables and thyme over pastry, leaving a 2cm border. Crumble goat’s cheese over top. Bake 10-12 minutes, until pastry is golden. Scatter with basil leaves to serve.
