Who has ever said ‘no’ to melted cheese? Photograph: Emma Jervis
- Serves: 6
- For the pastry:
- 250g plain flour
- 1/2 tsp salt
- 125g butter, chilled and cut into small pieces
- 1 egg, beaten
- 2 to 3 tbsp water
- For the ratatouille:
- 100ml olive oil
- 2 medium onions, sliced
- 2 large aubergines
- 2 red peppers, seeded and cubed
- 4 small courgettes, sliced
- 4 large tomatoes, sliced
- Salt and pepper
- 4 cloves garlic, crushed
- 25g parsley
- 25g basil
- Half a lemon, zest and juice
- 200g mozzarella, or your favourite melting cheese, chopped or grated
This is a clever way to serve ratatouille, especially with the addition of cheese. Who has ever said “no” to melted cheese?
If you find making pastry too daunting, this works equally well with the almond base from a few weeks ago.
1. First, make the pastry by mixing the flour and salt together, then rub in the butter until you have what resembles fine breadcrumbs. Bring the crumbs together with the beaten egg and the water, making sure you add just what is needed. Allow the pastry to rest for 20 minutes.
2. While the pastry is resting, make the ratatouille. Heat the oil in a pan and add the onions, season well with salt and pepper and cook until they are soft, allowing them to brown a little.
3. Next, add the aubergines and peppers and cook until soft and starting to brown, then add the tomatoes and the courgettes and a little more seasoning. Mix well and cover with a lid and allow the vegetables to stew in their own juices on a low heat for 20 minutes.
4. Finally, stir in the crushed garlic along with the herbs and lemon and mix well. Allow to stand for 20 minutes for the flavours to develop.
5. Preheat the oven to 200 degrees Celsius and while the vegetables are cooking roll out the pastry and line a loose bottom 30cm tart tin. Bake it blind (without a filling) until golden brown. Allow to cool.
6. Finally, fill the case with the vegetables and scatter it with the grated cheese. Return to the hot oven until the cheese has melted.