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Vegan Ratatouille Tart
A vegan twist on the classic French dish, with a crispy tart base and colourful vegetables.
6
Servings
20 min
Prep Time
45 min
Cook Time
65 min
Total Time
Courses
Cuisines
Ingredients
Tart Base
Ratatouille Filling
Steps
Prepare the Tart Base
- Preheat the oven to 180C/350F/gas mark 4.
- In a large mixing bowl, rub together the flour and vegan butter with your fingertips until it resembles breadcrumbs.
- Add in 2-3 tbsp of chilled water, mixing it with your hands until it forms a rough dough.
- Knead the dough on a floured surface for a few minutes until it is smooth, then roll it out to fit a 9-inch tart tin.
- Place the rolled out dough into the tart tin, trimming off any excess around the edges, and prick the base with a fork.
- Bake in the pre-heated oven for 15-20 minutes until the base is lightly golden, then set aside to cool.
Make the Ratatouille Filling
- In a large frying pan or wok, sauté the sliced aubergine and courgette in a little oil over a medium-high heat until they are lightly browned on both sides. Remove from the pan and set aside.
- In the same pan, add a little more oil and sauté the sliced red onion and pepper for 5-7 minutes until they are softened and starting to caramelise.
- Add the chopped garlic, thyme and tomato paste to the pan and stir through, cooking for a minute until fragrant.
- Add the vegetable stock to the pan and stir everything together, then add the sautéed aubergine and courgette back into the pan.
- Lower the heat and allow the Ratatouille to simmer for 10-15 minutes until the vegetables are soft and the sauce is thickened. Season with salt and black pepper to taste.
- Spoon the Ratatouille filling into the prepared tart case, smoothing it out with a spatula. Return the tart to the oven and bake for a further 15-20 minutes, until the filling is golden and bubbling.
- Serve the Ratatouille Tart hot or cold, garnished with fresh herbs such as parsley or basil.
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