Oregano and Ratatouille Tart

Today's the day …………………. for a recipe

Do you remember that aubergine a few days back?  Well this is what I did with it.

It's an easy recipe that you can adapt to suit yourself - and the ratatouille is tasty to eat on its own as a vegetable dish...…………

Oregano and Ratatouille Tart
Serves 4-6
 
Ingredients

Shortcrust pastry (for a 23cm diameter x 4cm deep flan tin)
225g aubergines
225g courgettes
1 tblsp olive oil
2 garlic cloves, peeled and chopped
200g red pepper, deseeded and diced
1 x 397g tin chopped tomatoes
2 tblsp tomato purée
2 tblsp chopped fresh oregano
Salt and pepper
25g parmesan, freshly grated

Method
Roll out pastry and line greased tin.  Prick with a fork and line with foil and baking beans.  Bake (Gas Mark 6/400°F/200°C) for 20mins.  Then remove foil and beans and bake a further 5mins.  Leave to cool.

Prepare filling of aubergines and courgettes by cutting them into bite-size chunks.  Place on a plate and sprinkle with salt.  Cover loosely and leave for 30mins. Then rinse to remove excess salt and dry. 

Heat oil in a large saucepan and fry the garlic and peppers gently for 2mins.  Add aubergines and courgettes and cook for 5mins.  Add tomatoes and their juices and the tomato puree.  Cook for 10mins over a medium heat with the lid on, stirring occasionally, then remove the lid and cook for a further 15mins to dry out the mixture a little.  Stir in the oregano, season to taste and allow to cool.

Spoon the cooled ratatouille into the pastry case.  Top with the parmesan, drizzle over a little olive oil and sprinkle with a few extra oregano leaves.  Bake in the oven at Mark 6/400°F/200°C) for 20mins.  Allow to cool for 20mins before serving warm in wedges.