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Recipe Category: Starters » Savouries » Pastries

Goat’s Cheese and Ratatouille Tartlets

Little tartlets filled with colourful ratatouille and creamy goat’s cheese.

Makes: 48
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.

Recipe Type: Appetisers, Baking, Dairy Free, Egg Free, Vegetables, Vegetarian

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 11/04/2012

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