Goat’s Cheese and Ratatouille Tartlets
Little tartlets filled with colourful ratatouille and creamy goat’s cheese.
|Preparation Time:||30 minutes|
|Cooking time:||30 minutes|
- 3 cups plain flour
- ½ teaspoon salt
- 2/3 cup warm water
- ½ cup extra virgin olive oil
- 1/2 cup olive oil
- 1 large onion, finely diced
- 2 cloves garlic, chopped
- 1 eggplant (250g), finely diced
- 1 large red capsicum, finely diced
- 400g can crushed tomatoes
- 1 large zucchini, finely diced
- 2 tablespoons fresh thyme leaves
- sea salt and freshly ground black pepper, to taste
- 240g soft goat’s cheese
Combine flour and salt in a bowl, make a well in the centre and, using your hand, mix in water and extra virgin olive oil, kneading lightly to make a smooth dough. Roll out until paper-thin, using a dowel rolling pin if possible, and use as required. (Note: if pastry becomes tight and resistant to rolling, this is due to over-kneading, so wrap in plastic wrap and allow to rest for 15 minutes so it can relax, then roll out as required).
Using a 9cm round cutter, cut rolled out pastry into rounds and press into 6cm wide patty pans or tartlet tins (to make 48 tarts). Prick with a fork and bake at 200°C for 10-12 minutes until golden and crisp. Meanwhile, to make Ratatouille, heat olive oil in a heavy based pot and sauté onion and garlic until softened. Add eggplant and capsicum and sauté for 5 minutes. Add tomatoes, zucchini and thyme and simmer for 5-10 minutes until thickened and zucchini is just tender. Season to taste. Divide goat’s cheese evenly between tartlets and top with Ratatouille mixture. Bake at 200°C for 5-10 minutes until heated through and serve warm.