Recipe Parmesan & ratatouille tarts : Practical and Delicious

Recipe Parmesan & ratatouille tarts : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Parmesan & ratatouille tarts. You are currently reading Recipe Parmesan & ratatouille tarts : Practical and Delicious. This recipe is the creation of the chef Michelle Southan. Recipe Parmesan & ratatouille tarts requires 30m, cook 20m and serve 6. Caution: allergy Contains gluten, milk, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

7 Ingredients

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  1kg (4 cups) ratatouille, thawed (see related recipe)
  
  
  


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  80g goat's cheese, crumbled
  
  
  


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  1/4 cup fresh basil leaves
  
  
  



• Parmesan pastry



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  300g (2 cups) plain flour
  
  
  


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  125g chilled butter, cubed
  
  
  


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  40g (1/2 cup) shredded parmesan
  
  
  


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  2-3 tbsp chilled water
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 3
  
  
  
  
  Place pastry cases on a baking tray and bake for 20 minutes or until crisp.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, place the ratatouille in a medium saucepan over medium heat and cook, stirring, for 10 minutes or until heated through.
  
  
  


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  Step 5
  
  
  
  
  Divide the ratatouille among the pastry cases. Top with goat's cheese and basil to serve.
  
  
  

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