Ratatouille Tart with Crispy Aubergine and Tomato Dressing

Name: Ratatouille Tart with Crispy Aubergine and Tomato Dressing
Yield: Serves 6
Ingredients: Salt and freshly ground black pepper; 2 courgettes; 25 g (1 oz) unsalted butter; 2 onions, sliced; 3 tablespoons olive oil; 1 quantity Tomato Dressing; Oil for deep-frying; 1 teaspoon cayenne pepper; 1 garlic clove, crushed; 1 quantity Basic Tart Mix; 100 g (4 oz) plain flour; 1 large aubergine; 6 × 10 cm (4 in) or 1 × 25 cm (10 in) Puff Pastry cases, blind baked; 1 large red pepper, seeded and thinly sliced; 1 large green pepper, seeded and thinly sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

We all like ratatouille; it has that Italian theme and is packed with different flavours. Well I’ve taken all these flavours and put them into a tart case bound with my basic tart mix. One of the most exciting tastes in this dish is the aubergines. They eat like home-made aubergine crisps!

Ingredients

3 tablespoons olive oil
25 g (1 oz) unsalted butter

Pie
Vegetarian

Method

Pre-heat the oven to 200°C/400°F/gas 6.

Heat a large pan and add 1 tablespoon of oil and the butter. When the butter starts to bubble, add the onions and crushed garlic, season with salt and pepper and cook for a few minutes until softened. Remove the onions from the pan and ad