Laura
Arnold
Lara M
Sara Dobson
CibbuanoBring out your inner vegetarian with Free-form Ratatouille Tart
August 14th 2006 00:31
Free-form Ratatouille Tart!
Ratatouille is a provençal stew containing aubergines (eggplants), tomatoes, courgettes (zucchini), peppers, garlic and onions; that originates from France. However due to its inexpensive nature you will rarely see its presence in a Provencal restaurant. No. Only the finest (and most expensive things) are reserved for restaurants, which is a real pity, because it tastes so good! But never fear! Who needs a restaurant when we can ratatouille ourselves! So join the vegetable revolution today! Who knows? Maybe we’re all supposed to be vegetarian? Or at least some days we feel like we should be.
Free-form Ratatouille Tart
Ingredients: 2 cups plain flour, 145g chilled butter chopped, 2-3 tbsp water, 1 head garlic unpeeled cut in half (horizontally), 2 brown onions halved then quartered, 1 red capsicum halved then quartered , 1 medium sized eggplant cut into slices, 4 Roma tomatoes quartered, 2 zucchini (courgettes) cut into slices, 3 tbsp olive oil, sea salt and cracked black pepper, 100g fetta roughly crumbled, 2 tbsp fresh marjoram leaves
Steps: Preheat the oven to moderate, 180 degrees Celsius. To make the filling: place the onions, capsicum, eggplant, tomatoes, zucchini and garlic into a large baking tray lined with baking paper. Sprinkle generously with sea salt and cracked black pepper and drizzle with the olive oil. Bake for 1 hour or until the vegetables are golden! Set aside.
To make the pastry: Place the flour and butter into a large bowl and mix together with fingertips until it resembles fine breadcrumbs. Add the water then mix to form a dough. Knead lightly then wrap in plastic wrap and refrigerate for 20 minutes. Roll out the pastry onto a lightly floured surface into a roughly 30cm round.
Place onto a baking tray, spread with the garlic and top with the baked vegetables, fetta and marjoram. Fold over the edges of the pastry to make a raised edge, then bake for 40-45 minutes or until pastry is golden! Serve warm!
Serves 6
| 36 |
| Vote |
Subscribe to this blog
