Parmesan & ratatouille tarts

The cheesy pastry makes these ratatouille-filled tarts extra special.

Recipe «Parmesan & ratatouille tarts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg ratatouille, thawed, 80g goat's cheese, crumbled, 1/4 cup fresh basil leaves, 300g plain flour, 125g chilled butter, cubed , 40g shredded parmesan, 2-3 tbsp chilled water .

Ingredients:

• 1kg ratatouille, thawed 
• 80g goat's cheese, crumbled 
• 1/4 cup fresh basil leaves 
• 300g plain flour 
• 125g chilled butter, cubed 
• 40g shredded parmesan 
• 2-3 tbsp chilled water 

Instructions

1. 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.
2. 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.
3. Place pastry cases on a baking tray and bake for 20 minutes or until crisp.
4. Meanwhile, place the ratatouille in a medium saucepan over medium heat and cook, stirring, for 10 minutes or until heated through.
5. Divide the ratatouille among the pastry cases. Top with goat's cheese and basil to serve.