The cheesy pastry makes these ratatouille-filled tarts extra special.
- To make the pastry, place the flour and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the parmesan and water and process until dough just comes together. Turn the dough onto a lightly floured surface and knead until just smooth.
- Preheat oven to 200°C. Divide pastry into 6 portions. Use a lightly floured rolling pin to roll out 1 portion to a 3mm-thick disc. Line a round 3cm-deep, 8cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Use a fork to prick the base of the pastry. Repeat with remaining pastry. Place in the freezer for 15 minutes to rest.
- Place pastry cases on a baking tray and bake for 20 minutes or until crisp.
- Meanwhile, place the ratatouille in a medium saucepan over medium heat and cook, stirring, for 10 minutes or until heated through.
- Divide the ratatouille among the pastry cases. Top with goat's cheese and basil to serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set