Roasted ratatouille & goat’s cheese tart
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  • 500 g pack all-butter shortcrust pastry
  • flour Flour fl-ow-erFlour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As… , for dusting
  • 1 aubergine Aubergine oh-ber-geenAlthough it's technically a fruit (a berry, to be exact), the aubergine is used as a… , cut into 2½ cm
  • 1 courgette Courgette corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,… , thickly sliced
  • 1 yellow pepper Pepper pep-izAlso known as capsicums, bell peppers, sweet peppers or by their colours, for example red and… , deseeded and cut into strips
  • 1 red onion, thickly sliced
  • 3 large garlic clove, unpeeled
  • 3 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • 250 g cherry plum tomato
  • 300 ml pot double cream
  • 3 egg Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • ½ small bunch basil Basil ba-zilMost closely associated with Mediterranean cooking but also very prevalent in Asian food, the… , leaves only, plus a few extra leaves to serve
  • 150 g pack hard goat's cheese
  • handful toasted pine nuts (optional)



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