Ingredients
-
150
-
50
-
1
-
4
-
100
-
1
-
2
-
100
-
1
-
1
-
2
-
-
1
-
25
-
4
Directions
Shawn Michael’s Ratatouille Tartlet, My cousin came up with this while at Culinary school in France It’s awesome with fresh produce in the summer and a great Brunch hit, This sounds wonderful – on my must try menu for the weekend! I make a aimilar recipe, so this is 100% authentic! Thanks for posting FT:-), My cousin came up with this while at Culinary school in France It’s awesome with fresh produce in the summer and a great Brunch hit
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Steps
|
1
Done
|
Preheat the Oven to 200c, 400f, Gas 6. |
|
2
Done
|
For the Pastry, Sift the Flours and Salt Together Then Rub in the Pure Until the Mixture Resembles Fine Breadcrumbs. |
|
3
Done
|
Add the Water 1 Tbsp at a Time and Mix to a Soft Dough. Wrap in Clingfilm and Chill For 15 Minutes in the Freezer. |
|
4
Done
|
For the Filling, Melt Half of the Pure in a Frying Pan and Cook the Aubergine Until Golden. Remove With a Slotted Spoon and Set Aside. Add the Remaining Pure, Onion, Garlic, Courgette, Red Pepper, Thyme and Oregano Then Fry For 5 Minutes. Season Then Stir in the Tinned Tomatoes, Olives and Aubergine. Bring to the Boil and Simmer For 25 Minutes. |
|
5
Done
|
Meanwhile, Lightly Grease Four 7.5cm/3in Tartlet Tins With Pure. Roll Out the Pastry and Cut Out 4 Circles and Use to Line the Tins. Prick the Pastry Lightly With a Fork and Bake Blind For 15 Minutes or Until Lightly Golden. |
|
6
Done
|
Fill With the Ratatouille Mix and Divide the Cherry Tomatoes Between the Tartlets. Put Back in the Oven For 12-15 Minutes. Serve Garnished With Chopped Parsley. |
