Ratatouille Tart with Flaky Cheddar & Thyme Pastry

Name: Ratatouille Tart with Flaky Cheddar & Thyme Pastry
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 10
Ingredients: 150 g butter; 300 g plain flour; 50 g extra mature cheddar coarsely grated; 5 medium tomatoes; 1 aubergine; 2 courgettes; 2 red onions sliced; 4 clove garlic cloves; 4 tbsp polenta; 2 tbsp olive oil; 1 tbsp caster sugar; 20 g grated Parmesan or vegetarian alternative; 1 bunch small bunch of thyme leaves picked; 1 egg yolk, beaten

A stunning rustic tart featuring a smoky aubergine and tomato base topped with vibrant concentric circles of summer vegetables. The homemade pastry is enriched with sharp cheddar and aromatic thyme, providing a perfectly flaky and savory crust.

Servings10 Portions

Prep Time40 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

butter
150 g
plain flour
300 g
extra mature cheddar coarsely grated
50 g
medium tomatoes
5
aubergine
1
courgettes
2
red onions sliced
2
garlic cloves
4 clove
polenta
4 tbsp
olive oil
2 tbsp
caster sugar
1 tbsp
grated Parmesan or vegetarian alternative
20 g
small bunch of thyme leaves picked
1 bunch
egg yolk, beaten
1

Step-by-Step Instructions

Prepare the pastry base by mixing the flour, half of the polenta, grated cheddar, and most of the thyme leaves in a large bowl with a pinch of salt. Using a coarse grater, grate the frozen butter directly into the flour mixture, stirring with a knife to ensure the butter pieces stay separate and coated. Quickly stir in 125ml of ice-cold water and gently bring the dough together with your hands. Wrap in parchment paper and chill in the fridge for at least 30 minutes.

While the dough chills, prepare the tomatoes. Slice them into rounds roughly the thickness of a coin. Set aside the best-looking slices (about half) to use for the topping, and roughly chop the remaining slices into chunks for the filling.

Char the aubergine to develop a smoky flavor. Pierce the skin a few times with a knife, then grill on high heat or hold over a gas flame with tongs for 8-10 minutes, turning frequently until the skin is blackened and the flesh feels soft and collapsing. Set aside to cool.

Heat 1 tablespoon of olive oil in a pan over medium-low heat. Sauté the sliced red onions with a pinch of salt for about 10 minutes until they begin to caramelize. Meanwhile, scrape the charred skin off the cooled aubergine and roughly chop the smoky flesh.