Name: Ratatouille tart
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: 400 gram can whole peeled tomatoes; 2 zucchini, sliced; 2 red capsicums, seeded, sliced; 1 small eggplant, sliced lengthways; 1 large onion, sliced; 3 clove garlic, sliced; 1 teaspoon fennel seeds; 2 tablespoon olive oil; 2 thyme sprigs; 60 gram goat's cheese; basil leaves, to serve; Rough puff pastry; 1 3/4 cup plain flour; 250 gram unsalted butter, chopped, at room temperature; 1/3 cup cold water

Ingredients

400 gram can whole peeled tomatoes

2 zucchini, sliced

2 red capsicums, seeded, sliced

1 small eggplant, sliced lengthways

1 large onion, sliced

3 clove garlic, sliced

1 teaspoon fennel seeds

2 tablespoon olive oil

2 thyme sprigs

60 gram goat's cheese

basil leaves, to serve

Rough puff pastry

1 3/4 cup plain flour

250 gram unsalted butter, chopped, at room temperature

1/3 cup cold water

Method

1.Preheat oven to 200°C (180°C fan-forced). Preheat a large oven tray.

2.Combine tomatoes and vegetables in a baking dish. Scatter garlic and fennel seeds over. Drizzle with oil. Season to taste. Bake 40-45 minutes, until vegetables are tender and lightly browned.

3.To make pastry: sift flour in a large bowl. Add butter; 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; roll out again. Repeat process twice. Fold and wrap in plastic wrap. Chill 30 minutes

4.Roll out pastry on a sheet of baking paper to form a 20 x 30cm rectangle. Transfer to tray; prick all over with a fork. Bake 10-15 minutes, until golden brown.

5.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 leave. Serve.

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Ingredients

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