Parmesan & ratatouille tarts

Parmesan & ratatouille tarts


The cheesy pastry makes these ratatouille-filled tarts extra special.

The ingredient of Parmesan & ratatouille tarts

  1. 1kg (4 cups) ratatouille, thawed (see related recipe)
  2. 80g goats cheese, crumbled
  3. 1/4 cup fresh basil leaves
  4. 300g (2 cups) plain flour
  5. 125g chilled butter, cubed
  6. 40g (1/2 cup) shredded parmesan
  7. 2-3 tablespoons chilled water

The instruction how to make Parmesan & ratatouille tarts

  1. To make the pastry, place the flour and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the parmesan and water and process until dough just comes together. Turn the dough onto a lightly floured surface and knead until just smooth.
  2. Preheat oven to 200u00b0C. Divide pastry into 6 portions. Use a lightly floured rolling pin to roll out 1 portion to a 3mm-thick disc. Line a round 3cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Use a fork to prick the base of the pastry. Repeat with remaining pastry. Place in the freezer for 15 minutes to rest.
  3. Place pastry cases on a baking tray and bake for 20 minutes or until crisp.
  4. Meanwhile, place the ratatouille in a medium saucepan over medium heat and cook, stirring, for 10 minutes or until heated through.
  5. Divide the ratatouille among the pastry cases. Top with goats cheese and basil to serve.

Nutritions of Parmesan & ratatouille tarts

calories: 494.252 calories
calories: 30 grams fat
calories: 15 grams saturated fat
calories: 42 grams carbohydrates
calories: 5 grams sugar
calories: 13 grams protein
calories: 275.56 milligrams sodium
calories: NutritionInformation

Video of Parmesan & ratatouille tarts

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