Ratatouille Tart with Goat’s Cheese

• 1 medium Aubergine
• 1 medium Courgette
• 1 medium Red pepper
• 2 medium Tomato, ripe but firm
• 2 tbsp Extra virgin olive oil
• 2 cloves Garlic
• ¾ tsp Fine sea salt
• ½ tsp Black pepper
• 250 g Puff pastry, all-butter if possible
• 120 g Goat cheese
• 10 g Fresh basil

1. Heat the oven to 200°C (390°F). Cut the aubergine and courgette into 1 cm pieces, and cut the red pepper into similar-sized pieces. Cut the tomatoes into 1 cm pieces and set aside.
2. Warm the olive oil in a large frying pan over a medium-high heat. Add the aubergine with a pinch of the salt and cook for 6 to 8 minutes, stirring, until lightly browned and starting to soften. Add the courgette and red pepper and cook for 6 to 8 minutes until softened and glossy.
3. Add the garlic and cook for 30 seconds until fragrant. Stir in the tomatoes, remaining salt and the black pepper, then reduce to a medium heat and cook for 8 to 10 minutes until the mixture is thick and most of the liquid has cooked off. Take off the heat and leave to cool for 10 minutes so the pastry stays crisp.
4. Unroll the puff pastry onto a baking tray. Score a 2 cm border around the edge (do not cut all the way through), then prick the centre all over with a fork. Bake for 12 minutes until the border is puffed and the centre looks set.
5. Use the back of a spoon to gently press down the centre of the pastry, keeping the raised border intact. Spoon the ratatouille mixture evenly over the centre. Crumble the goat cheese over the top and bake for 15 to 18 minutes until the pastry is deep golden and the cheese is lightly coloured.
6. Tear the fresh basil over the tart and leave it to stand for 5 minutes before slicing. Serve warm.

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