Log In
Suitable for Vegetarians Recipe may contain gluten

Ratatouille Tarts

Ratatouille Tarts

Brilliant Summer Vegetable Tarts

7.5 cm tartlet tins

Ingredients

  • 175g plain floor
  • salt
  • 75g butter
  • 2 tbsps grated Parmesan cheese
  • 50g mature Cheddar cheese, grated
  • ½ tsp dried mixed herbs
  • 1 egg yolk
  • A little iced water
  • 1 aubergine, diced
  • 2 tbsps vegetable oil
  • 1 onion, peeled and sliced
  • 1-2 garkic cloves, peeled and crushed
  • 1 small green pepper, cored, seeded and thinly sliced
  • 1 yellow or red pepper, cored, seeded and thinly sliced
  • 2 courgettes; trimmed and sliced
  • 250g tomatoes, skinned, seeded and chopped
  • 1 tbsps chopped thyme
  • 1 tbsps chopped basil
  • 1 tbsps chopped oregano
  • Freshly ground black pepper
  • 2 eggs
  • ¼ pint single cream
  • To serve a few fresh herbs - optional

Method

Start with the pastry

  1. Sift the floor and a pinch of salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the cheese, herbs and egg yolk and enough water mix to a fairly stiff dough. Turn the dough onto a floured surface and knead lightly until smooth. Wrap in cling film and chill in the refrigerator for 30 mins.
  2. For the filling, put the diced aubergine in a colander, sprinkling each layer with salt. Cover with a plate, put weights on top and leave to stand for 30 mins. Meanwhile roll out the dough on a floured surface and use to line 7.5 cm tartlet tins. Prick the base and sides of the dough and chill for 20 mins. Rinse the aubergine under cold water, drain and dry thoroughly on kitchen paper. Heat the oil in a pan, add onion and garlic and fry gently for 5 mins without browning. Add the aubergine and remaining vegetables, the herbs and salt and pepper to taste and bring to the boil. Lower the heat, cover and simmer for 20 mins. Leave to cool.
  3. Line the pastry cases with foil and baking beans. Bake blind in a preheated moderate oven 180°C for 7 mins plus 2 mins without beans and paper. Spoon the cool filling into the pastry cases. Beat the eggs and cream together, season with salt and pepper, the spoon over the filling. Return to the oven for a further 15 mins until the egg mixture is set. Remove from the oven and leave in the tins for 10 mins, then place on a wire rack to cool completely. To freeze, open freeze the tarts until solid, then pack in a rigid container, separating the layers with interleaving sheets or foil. Seal, label and return to freezer for up to 4 months.
  4. To thaw and serve, remove the tarts from the container and place on a wire rack; leave to stand at room temperature for 2 hrs until thawed completely. Serve cold or reheat in a preheated moderate oven 180°C for 7 – 8 mins and serve warm, garnished with herbs.