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  1. Home
  2. picnic food

Roasted ratatouille & goat’s cheese tart

Packed with oven-roasted eggplants, zucchinis, capsicums and onions, this tart makes a great centrepiece for a picnic or al fresco lunch. - by Alison Pickel
  • 08 Feb 2016
Roasted ratatouille & goat’s cheese tart
Cook: 165 Minutes - easy - Serves 6 - Vegetarian
Proudly supported by
Packed with oven-roasted eggplants, zucchinis, capsicums and onions, this tart makes a great centrepiece for a picnic or al fresco lunch.

Ingredients

500 g pack all-butter shortcrust pastry

flour, for dusting

For the filling

1 eggplant, cut into 2.5cm chunks

1 zucchini, thickly sliced

1 yellow capsicum, deseeded and cut into strips

1 red onion, thickly sliced

3 large garlic cloves, unpeeled

3 tbsp olive oil

250 g cherry plum tomatoes

300 ml thickened cream

3 eggs

½ small bunch basil, leaves only, plus a few extra leaves to serve

150 g pack hard goat's cheese

1 handful toasted pine nuts (optional)

Method

  1. Heat oven to 200C/180C fan. Toss the eggplant, zucchini, capsicum 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.
  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.
  3. While the vegetables cool, reduce oven to 190C/170C fan. 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.
  4. Reduce oven to 160C/140C fan. 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.
  • picnic food
  • lunch with friends

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