Tarte fine à la ratatouille

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C fan. Line a baking tray or tart tin with baking paper. Roll the puff pastry into a rough 24 x 18 cm rectangle if needed, place it on the tray, and score a 1.5 cm border without cutting through. Prick the centre lightly with a fork, then chill while you prepare the vegetables so the pastry stays flaky.

2. 2

   Slice the zucchini, eggplant, and tomatoes into very thin rounds, about 3 mm thick, for neat layering and even baking. Thinly slice the bell peppers and red onion, and finely chop the garlic.

3. 3

   In a bowl, toss the zucchini, eggplant, bell peppers, onion, and garlic with 1 tbsp olive oil, 1 tsp thyme leaves, 3/4 tsp fine sea salt, and 1/4 tsp black pepper. Mix well so the vegetables are lightly coated; this helps them roast rather than steam.

4. 4

   Spread the passata over the centre of the pastry, staying inside the border, then dot or brush over the Dijon mustard. This thin layer adds flavour and protects the pastry from excess moisture.

5. 5

   Arrange the seasoned vegetables over the tart in overlapping rows or concentric lines, alternating colours for a striking finish. Tuck the tomato slices in last, then drizzle with the remaining 1 tbsp olive oil and scatter over the remaining 1 tsp thyme leaves, 1/4 tsp salt, and 1/4 tsp black pepper.

6. 6

   Bake for 30 to 35 minutes, rotating once halfway, until the pastry is deeply golden underneath the border and the vegetables are tender with lightly caramelised edges. If the vegetables look wet near the end, give the tart an extra 3 to 5 minutes so the moisture cooks off.

7. 7

   Crumble the goat's cheese over the hot tart and let it rest for 5 minutes so the pastry sets slightly and slices cleanly. Finish with basil leaves just before serving.

Nutrition per serving

Notes

• •For the crispest base, keep the pastry cold until it goes into the oven and avoid overloading the tart with very juicy tomato slices.
• •If your eggplant is large and seedy, salt the slices lightly for 10 minutes, then pat dry before assembling to reduce bitterness and moisture.
• •Serve with a simple green salad or a few dressed leaves for a light lunch or elegant starter.
• •A mandoline makes the layered vegetable pattern especially beautiful, but a sharp knife works well too.

Background