Roasted ratatouille & goat’s cheese tart | Lunch
Roasted ratatouille & goat’s cheese tart
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Tart pan
- Rolling pin
- Fork
- Pie weights
- Parchment paper
- Pitcher
- Whisk
- Spoon
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)
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