FOR THE PASTRY CASE
8 Sheets filo pastry; thawed
-if frozen
15 g Unsalted butter; melted (
-1/2oz)
FOR THE RATATOUILLE
300 g Aubergine; cubed (10oz)
300 g Courgette; sliced (10oz)
250 g Green pepper; de-seeded and
-cut
; into strips (8oz)
1 Garlic clove; crushed
2 tb Olive oil
500 g Firm ripe tomatoes; (1lb)
Salt and pepper
Preheat the oven to Gas Mark 4/180 C/350 F. Lightly oil the base and sides
of a 20cm (8inch) round flan tin and lay 2 sheets of pastry across the
base, overlapping in the middle.
Brush with the melted butter and mould the pastry into the sides of the
tin, allowing the excess pastry to hang over the edge.
Repeat the process, laying the sheets at an angle to form the points of a
star around the circumference of the tin. Trim the edges if they overhang
too much.
Bake the pastry case in the oven for 15 minutes until crisp and golden.
Place on a wire rack to cool.
For the filling, blanch the aubergine, courgette and pepper in boiling
water for 1 minute. Alternatively, place the vegetables in a microwaveable
container and cook on full power for 5 minutes until soft.
Gently fry the garlic in the oil. Add the tomatoes and other vegetables.
Season and continue to cook for 15 minutes, stirring occasionally. Spoon
into the tart case and serve at once.
Yields
4 servings