Roasted ratatouille & goat’s cheese tart - Good Food Middle East
Packed with oven-roasted aubergines, courgettes, peppers and onions, this tart makes a great centrepiece for a picnic or al fresco lunch
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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)
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