Upside-Down Ratatouille Tart - Cuisine Magazine - From New Zealand to the World
This is the classic ratatouille combination of eggplant, zucchini, capsicum and tomato cooked in tart form. I have used a homemade wholemeal rough puff pastry b
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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
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