Name: Roasted ratatouille & goat’s cheese tart
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8
Cuisine: British
Ingredients: 500g pack all-butter shortcrust pastry; flour for dusting; 1 aubergine cut into 2.5cm; 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 tomato; 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)

Roasted ratatouille & goat’s cheese tart

500g pack all-butter shortcrust pastry
flour
for dusting

For the filling

1 aubergine
cut into 2.5cm
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 tomato
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)

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.