ratatouille tart

Ingredients :

1 x Empire Pastry Butter Puff Sheet, defrosted

1 small eggplant, diced

1 small red capsicum, diced

1 small zucchini, diced

2 Tbsp EVOO

3/4 cup smooth Ricotta

1/4 cup cream cheese, softened

1/3 cup mozzarella, grated

1/3 cup feta, crumbled

1 tomato, sliced

handful of green olives, pitted

zest of a lemon

salt and pepper to taste

1 egg, beaten

fresh cracked black pepper

method:

Step 1: Pre-heat oven to 180°C.

Step 2: Place the diced eggplant, zucchini and capsicum on an oven tray and toss with olive oil, salt and pepper. Bake for 20-25 minutes until caramelised and soft.

Step 3: In a bowl, mix the ricotta, cream cheese, mozarella and feta, with the lemon zest and salt and pepper.

Step 4: Unroll the pastry on a lined baking sheet and score a 1cm border (careful not to cut all the way through). Prick the pastry with a fork within this border to inhibit some of the rise.

Step 5: Spread the pastry with the cheese mix, keeping inside the border. Top with the cooled eggplant mixture, then the sliced tomato and olives.

Step 6: Using the beaten egg, brush the pastry border, then sprinkle with the cracked black pepper.

Step 7: Bake for 15 minutes at 180°C, then turn the oven down to 160°C for a further 20 minutes or until the pastry is golden and the base is cooked.

This is lovely served warm, topped with rocket and a drizzle of EVOO, or lovely at room temperature.