Recently I had the pleasure of showing a group of five amazing Australians around the Cote D’Azur on my Dazzling Cote D’Azur tour. We had so much amazing food on the tour, especially in Nice. My main inspiration from the trip came from the delicious ratatouille that I tried. So I’ve created for you today a delicious Ratatouille Tarte recipe to try. Hope you enjoy it.
Ratatouille Tarte Recipe
- 340g all purpose flour
- 2g salt or 1/4 tsp whichever works for you
- 170g cold unsalted butter
- 90ml ice cold water
- 100g Sun-dried Tomatoes
- Aubergine x 1
- Green Zucchini x 1
- Yellow Zucchini x 1
- Carrot x 1
- Red Capsicum x 1
- 1tsp dried thyme
- Salt and Pepper to taste
- 50g goats cheese
Don’t forget to add a whole lot of love and a touch of fabulousness anything you cookAndrew Prior
Oh and a quick tip. If you have left over vegetables from this ratatouille tarte then cut them into 4cm pieces, place them in a frypan with a little olive oil, dash of white or red wine vinegar, some dried thyme leaves and salt and pepper and cook until just tender.
Violà you have a delicious side dish for a week night dinner already done and no wastage.
If you haven’t already then you should try my delicious croissants recipe here.
Time needed: 1 hour and 10 minutes.
Large round non stick springform pie tin
- Crease your tin
To start either butter and flour or spray with non stick oil
- Start the pastry
In a large bowl combine the flour and salt and whisk together.
- Add the butter
Cut the butter into small cubes and combine with the flour/salt mixture by rubbing together with your fingers until the mixture resembles breadcrumbs.
- Finish pastry
Start to add the water 1 tbsp at a time until the mixture starts to form into pastry. Knead slightly on a lightly floured bench and form a disc. Wrap this in cling wrap and let it rest in the fridge for at least 20 minutes.
- Prep your vegetables
Blitz the sun-dried tomatoes in a food processor until they resemble a course crumb. Slice thinly either with a mandolin or carefully with a knife the vegetables.
- Blind bake the tarte shell
Take the pastry out and roll out to about 1/8 inch thick and place over the tarte tin. Push lightly into the sides being careful not to tare the pastry. Then with a knife cute off any edges. Place back in the fridge for another 20 minutes. Preheat the oven 180’c. Blind bake the pie crust for 15 minutes then remove the beans/rice that you’ve used to blind bake and bake for another 5-7 minutes until the crust is lightly browned.
- Add the vegetables
In a spiral pattern add the vegetables starting with the eggplant, zucchinis, carrot, more zucchini and then finish with the capsicum in the middle. Make sure you pack them in as they will shrink a little when cooking. Then sprinkle over the thyme and salt and pepper.
- Bake, finish and enjoy
Place back in the over and cook for at least 30 minutes or until the vegetables are all cooked. Take out of the oven and crumble over the goats cheese. Remove carefully from the tin and transfer to a plate and serve. Eat with a nice rocket salad and my version of Patatas bravas coming next week.