Ratatouille tart with flaky cheddar & thyme pastry - Good Food Middle East
Bake cheesy puff pastry topped with a smoky aubergine and tomato compote and roasted courgettes for this stunning tart. It’s ideal for lunch with friends
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Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Food processor
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Parchment paper
- Pastry brush
- Wooden spoon
- Measuring cup
- Cooling rack
- Plastic wrap
- Colander
- Saucepan
Ingredients
- 5 medium tomatoes (a mixture of different colours looks nice)
- 1 aubergine
- 2tbsp olive oil
- 2 red onions, sliced
- 4 garlic cloves, crushed
- 1tbsp caster sugar
- 2 courgettes (we used 1 green and 1 yellow)
- 20g grated parmesan or vegetarian alternative
- 150g butter
- 300g plain flour, plus extra for dusting
- 4tbsp polenta
- 50g extra mature cheddar, coarsely grated
- small bunch of thyme, leaves picked
- 1 egg yolk, beaten (freeze the white for another recipe)
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