Roasted ratatouille & goat’s cheese tart - Good Food Middle East

Ingredients

• 500g pack all-butter shortcrust pastry
• flour, for dusting
• 1 aubergine, cut into 2½ cm
• 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 tomatoes
• 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)