| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 24g | 8g | 30g |
| sugars | fibre | protein | salt |
| 10g | 7g | 12g | 1.2g |
Why I Love British Ratatouille and Goat Cheese Tart
There is something especially comforting about a savory tart, a class of dishes that manages to be both homey and sophisticated. The recipe I’m showcasing today holds true to this sentiment – the Ratatouille and Goat Cheese Tart. It’s a delightful fusion of a classic British tart framework, featuring the Mediterranean charm of a traditional ratatouille. This is a dish that speaks volumes of warmth, inviting you to dig into its golden, flaky crust, vibrant veggies, and creamy, melting goat cheese.
Fusing Traditions
The Ratatouille and Goat Cheese Tart is a reminder of how food brings us together. My Italian-American heritage has always encouraged me to play with ingredients and flavors. I always find joy in adding a splash of Italian influences to cross-cultural dishes. Drawing the same spirit of diversity from the likes of Jamie Oliver, this recipe embodies the idea of merging culinary boundaries. And what better way to embrace it than to fuse the quintessential tart from England with the heartwarming ratatouille from Mediterranean cuisines?
Pairing Possibilities
This tart can easily hold its own as the star of your table, thanks to the harmonious medley of diverse flavors and textures. However, it accompanies just as well with numerous dishes. It pairs wonderfully with a refreshing citrusy mixed greens salad to balance out the rich cheese and pastry, or a piping hot bowl of Italian Minestrone soup, reminiscing the warmth of my grandmother’s table.
The Ratatouille and Goat Cheese Tart is a testament to my belief, that all great food carries a story. A story of love, family, and tradition amalgamated into a flavorful spread. And this is what makes me eagerly anticipate sharing every new recipe here, for each carries a piece of my story.
What You’ll Need
- 1 ready-rolled puff pastry sheet
- 1 medium-sized eggplant
- 2 medium-sized zucchinis
- 2 medium-sized bell peppers (one red, one yellow)
- 6 ripe tomatoes
- 4 cloves of garlic, finely chopped
- 1 large onion, chopped
- 8 ounces of firm goat cheese
- 1/4 cup of extra-virgin olive oil
- 1 teaspoon of fresh thyme leaves
- 1 teaspoon of fresh rosemary leaves
- Salt and black pepper to taste
- A handful of fresh basil leaves
Method
Step One
Preheat your oven to 375°F (190°C). Unroll your puff pastry sheet onto a baking sheet. Using a fork, pierce the pastry all over to prevent it from puffing up too much during baking. Place in the fridge for later.
Step Two
Wash and chop the eggplant, zucchinis, bell peppers and tomatoes into equal-sized pieces. Heat the olive oil in a large frying pan over medium heat, then add the chopped vegetables, garlic and onion. Cook for about 15 minutes, or until the vegetables are softened and beginning to get a bit of color.
Step Three
Add the thyme, rosemary, salt and pepper to the pan and stir well. Then, reduce the heat to low and let the mixture simmer for another 15 minutes, stirring occasionally, until the vegetables are very soft and the flavors are well combined.
Step Four
Remove the pan from the heat and stir in the chopped basil leaves. Then, spread this vegetable mixture evenly over the puff pastry, leaving a border around the edges for the crust.
Step Five
Slice the goat cheese and arrange the slices on top of the vegetable mixture. Then, place the tart in the preheated oven and bake for 25-30 minutes, or until the pastry is golden and the cheese melted and slightly browning. Let the tart cool a few minutes before slicing and serving.
