Snack, Sides and Starters
Roasted Ratatouille Tart
Prep 20 mins. /Cook 1h 35 mins.
Serves 4
Easy
Roasted Ratatouille Tart
Method
- Note: this recipe requires an additional 20 minutes for cooling.
- Press pastry into the base of a 36cm x 12cm rectangle fluted tart pan with removable base. Overlap pastry slightly, and trim. Prick base with a fork and push a large sheet of foil into the pastry shell, pressing it up and over the sides. Bake pastry at 200°C for 20-25 minutes until golden. Cool.
- Combine capsicum, zucchini, onions and garlic cloves in a bowl. Stir in butter and toss until well combined. Spoon onto a paper lined tray in a thin layer and bake at 200°C for 30 minutes or cooked and golden. Cool.
- Thinly slice or mash roasted garlic and arrange with Four Cheese Mix on the base of the cooled pastry shell. Sprinkle with remaining cooked vegetables and olives.
- Whisk cream, eggs, spring onion and parsley together in a bowl. Pour over vegetable mixture. Bake tart at 160°C for 40 minutes or until golden and set. Cool to room temperature before serving. Serve with a crisp green salad.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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