Upside-Down Ratatouille Tart - Cuisine Magazine - From New Zealand to the World

Ingredients

• WHOLEMEAL ROUGH PUFF PASTRY
• 250g wholemeal flour
• 1 teaspoon salt
• 215g unsalted butter, cold
• about 150ml ice-cold water
• UPSIDE-DOWN RATATOUILLE TART
• 250g cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 small onion, sliced
• 3 tablespoons finely chopped parsley
• 1 medium eggplant, sliced
• 1 capsicum, seeded, sliced
• 1 medium zucchini, sliced
• 1 teaspoon red wine or balsamic vinegar
• 1 quantity wholemeal rough puff pastry (see recipe) or 350g puff pastry
• 2 tablespoons shredded basil leaves