Ratatouille tart
Ratatouille is a staple of vegetarian cooking and now, in a a tart, it's even better.
Ingredients
- 20 gram butter, softened
- 2 sheets frozen shortcrust pastry, thawed
- 1/2 cup (125ml) olive oil
- 2 medium (340g) red onions, thinly sliced
- 4 clove garlic, crushed
- 1 large (500g) eggplant, chopped
- 2 medium (240g) zucchinis, chopped
- 2 medium (150g) egg tomatoes, chopped
- 2 tablespoon tomato paste
- 10 fresh basil leaves, torn
- Currant gremolata
- 1/4 cup (40g) pine nuts
- 1/4 cup (40g) currants
- 1 tablespoon finely shredded lemon zest
- 1/2 cup coarsely chopped flatleaf parsley
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