Roasted Ratatouille Goats Cheese Tart Recipes

ROASTED RATATOUILLE & GOAT'S CHEESE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the aubergine, courgette, pepper and onion together with the garlic, olive oil and some seasoning. Tip onto a large baking tray (you may need to use 2 trays) and roast for 20 mins. Toss through the tomatoes and roast for a further 15-20 mins or until the vegetables are tender and beginning to caramelise.
• Meanwhile, roll out the pastry on a lightly floured surface and use to line a 23cm loose-bottomed tart tin. Chill for 30 mins.
• While the vegetables cool, reduce oven to 190C/170C fan/gas 5. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans. Pop on a baking tray and bake for 15 mins, then remove the beans and parchment. Bake for 10-15 mins more until the pastry is lightly golden.
• Reduce oven to 160C/140C fan/gas 3. Squeeze the garlic from their skins into a jug and mash with a little salt to form a paste. Slowly whisk in the cream, followed by the eggs and some seasoning. Toss the basil through the cooled vegetables, then tip two-thirds into the pastry case, spreading out to an even layer. Crumble over three-quarters of the goat's cheese, then pour over the cream mix. Top with the remaining veg and cheese. Bake for 40-50 mins until the tart is just set, with a slight wobble in the centre. Serve warm for lunch or cold on a picnic, scattered with extra basil leaves, and some toasted pine nuts, if you like.

CORNMEAL-CRUSTED ROASTED RATATOUILLE TART

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim. Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice or pie weights. Place tart pan on a baking sheet and bake for 10 minutes. Remove from oven and remove rice and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.
• For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.
• Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.

GOAT CHEESE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
• Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
• Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
• Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

BAKED RATATOUILLE & GOAT'S CHEESE

Steps:

• Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
• To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
• Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat's cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
• Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.

SHEET-PAN RATATOUILLE WITH GOAT CHEESE AND OLIVES

Steps:

• Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds.
• On one rimmed 13-by-17-inch sheet pan, toss together onion slices, zucchini, 1/4 cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and 1/2 teaspoon salt.
• On a second rimmed baking sheet, toss together eggplant, red peppers, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and 3/4 teaspoon salt.
• Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times.
• Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turn deeply golden brown, another 20 to 25 minutes. The vegetables will become very caramelized, and that's a good thing, particularly with the zucchini and onions.
• Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). Drizzle vegetables with another 1 tablespoon oil, then sprinkle goat cheese and olives over the top. Roast until goat cheese is soft and warmed through, 5 to 10 minutes.
• Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.

GOATS' CHEESE AND ROASTED GARLIC TART

Steps:

• To make the pastry: combine the flour, butter, salt and egg yolk by pulsing ingredients together in a food processor, taking care not to over-process, until it forms into a ball (add up to 1 tablespoon of water if it seems to be too dry).
• On a floured surface roll out the pastry to a circle big enough to fit the base and up the sides of a loose bottom 9 inch tart tin; lift pastry into the tart tin, smoothing the bottom and pushing the pastry well into the sides; brush any thin patches of pastry with egg white to seal; chill pastry case in the fridge for at least 20 minutes.
• Preheat the oven to 180C, fan 160C, gas mark 4.
• Meanwhile put the garlic cloves, unpeeled, into a small saucepan of boiling water and simmer for 10 minutes; drain them then place on a small baking dish and drizzle with a little olive oil.
• Remove the tart tin from the fridge and cover the pastry with baking beans, then place on a baking sheet and bake for 12 minutes along with the garlic cloves (which will need an extra few minutes in the oven until the skins are golden and the flesh is soft).
• Remove the baking beans from the tart cast and make certain the pastry is dry to the touch ( if not, put it back in the oven for another minute or two), if there are any cracks or tears, repair them with a little raw pastry and beaten egg.
• Squeeze the roasted garlic out if its skin, mash to a puree with the back of a spoon and spread thinly over the base of the cooked pastry case.
• To make the filling: mix the eggs, cream and milk together with a whisk, then season; cut the goats' cheese into slices, lay them on top of the garlic puree, scatter over the thyme leaves then pour in the custard.
• Bake for 25 - 30 minutes until golden and lightly set; serve warm.