Recipe Upside Down Ratatouille Tart

Name: Upside Down Ratatouille Tart
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1/4 cup extra virgin olive oil, plus extra to drizzle; 3 medium onions (450 g), sliced thinly; 2 cloves garlic, sliced; 1 fresh long red chilli, sliced; 2 teaspoons fresh thyme leaves; 4 small roma tomatoes (240 g), halved lengthways; 1 large zucchini (150 g), cut into 1 1/2 cm thick rounds; 1 medium eggplant (300 g), cut into 1 1/2 cm thick rounds; 1 tablespoon balsamic vinegar; 1 1/2 sheets frozen puff pastry; 1/2 cup firmly packed fresh basil leaves

Soy-free option

Refined sugar free

Nut-free option

Baking

Comfort food

Entertaining

Main meals

Soy-free option

Refined sugar free

Nut-free option

Baking

Comfort food

Entertaining

Main meals

This may just seem like a fancy way to make a pizza, but it is so much more than that! The crisp, fluffy pastry is the ideal vehicle for these flavour-packed roasted veggies.

You will need

Serves 4

1/4 cup extra virgin olive oil, plus extra to drizzle
3 medium onions (450 g), sliced thinly
2 cloves garlic, sliced
1 fresh long red chilli, sliced
2 teaspoons fresh thyme leaves
4 small roma tomatoes (240 g), halved lengthways
1 large zucchini (150 g), cut into 1 1/2 cm thick rounds
1 medium eggplant (300 g), cut into 1 1/2 cm thick rounds
1 tablespoon balsamic vinegar
1 1/2 sheets frozen puff pastry
1/2 cup firmly packed fresh basil leaves

Recipe: Women's Weekly

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Directions

10 mins to prep

60 mins to cook

Step 1

Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add onion, garlic, chilli and thyme. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until onions are soft and caramelised.
Step 2

Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
Step 3

Place tomatoes, zucchini and eggplant on lined tray, drizzle with vinegar and remaining oil; season. Bake for 20 minutes or until vegetables are browned. Remove from oven and increase oven temp to 220°C/425°F.
Step 4

Line a 20 x 30 cm (8 x 12 in) slice pan with baking paper, extending the paper 2 cm (3/4 in) over sides. Thaw pastry then join sheets together to form a long rectangle.
Step 5

Place tomatoes, cut-side down, on base of lined pan with zucchini and eggplant to fit snuggly, side by side. Top with caramelised onion and half the basil leaves.
Step 6

Place pastry over the vegetables and trim if necessary, leaving enough to tuck in around the inside edges of the pan.
Step 7

Bake tart for 25 minutes or until pastry is puffed and golden. Leave in the pan to cool for 5 minutes.
Step 8

Place a board or platter large enough to cover the pan over the tart; flip tart onto board, then remove the lining paper.
Step 9

Drizzle tart with extra olive oil and top with remaining basil. Cut tart into four wedges, and eat soon after baking, while the pastry is still crisp and warm!