Baked vegetable ratatouille tart

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Baked vegetable ratatouille tart

Serves:

2021-04-17

Ingredients

For the pastry

100g chilled butter, diced
200g spelt flour
Pinch salt
2 tbsp. grated parmesan cheese
1 egg yolk
Water to bind

For the filling

4 large tomatoes
4 medium zucchini
1 small aubergine
Salt and pepper
2 tbsp. olive oil (Borges)
3 eggs, beaten
250g mascarpone cheese
3 tbsp. grated Parmesan
Salt and pepper to taste
1 tbsp. chopped fresh basil
1 tsp fresh thyme leave

Method

Start this recipe by thinly slicing the zucchini and aubergine into thin slices. Place onto baking sheets, season with salt and pepper and drizzle with olive oil. Bake in the oven at 200°C for 10 minutes or until beginning to soften. Allow to cool while you slice up the tomatoes. Meanwhile make the pastry using the rubbing in method adding in enough water to bind. Chill in the fridge for 30 minutes before using to line a 23cm fluted flan tin with the extra hanging over the edge. Cover with baking paper and baking beans and bake blind at 200°C for 10-15 minutes. Remove the beans and paper and trim the edge clean. For the filling, mix together the cheeses, herbs and eggs and season with salt and pepper and spread over the pastry base. Next starting from the outer edge, arrange a layer of zucchini, tomato and aubergine alternatively until you reach the center. creating a rose effect. Drizzle the top lightly with olive oil and continue to bake the tart in the oven at 180°C for 40-45 minutes or until the tart is firm and the vegetables are crispy around the edges.

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Torta tar-ratatouille veġetali moħmija

Ingredients

Għall-għaġina

100g butir imkessaħ u mqatta’ f’biċċiet
200g dqiq tal-ispelt
melħ
2 imgħaref ġobon parmiġġjan maħkuk
isfar ta’ bajda
ilma

Għall-mili

4 tadamiet kbar
4 qarabagħli twal ta’ qies medju
Brunġiela żgħira
melħ u bżar
2 imgħaref żejt taż-żebbuġa
3 bajdiet imħabbta
250g ġobon mascarpone
3 imgħaref parmiġġjan maħkuk
melħ u bżar
mgħarfa ħabaq frisk imqatta’
kuċċarina weraq tas-sagħtar frisk

Method

Ibda din ir-riċetta billi tqatta’ l-qarabagħli u l-brunġiel fi flieli rqaq. Poġġi fuq il-folji tal-ħami, ħawwar bil-melħ u l-bżar u xerred ftit żejt taż-żebbuġa. Sajjar fil-forn f’temperatura ta’ 200°C għal 10 minuti jew sakemm jibdew jirtabu. Ħallihom jiksħu waqt li tqatta’ t-tadam. Sadanittant agħmel l-għaġina billi tuża l-metodu tar-rubbing in u billi żżid biżżejjed ilma biex tagħqad. Kessaħ fil-fridge għal 30 minuta qabel ma tuża biex tiksi landa tal-flan ta’ 23cm bl-għaġina żejda fuq ix-xifer. Għatti b’karta tal-ħami u fażola tal-ħami u aħmi f’temperatura ta’ 200°C għal 10-15-il minuta. Neħħi l-fażola u l-karta u aqta’ t-tarf. Għall-mili, ħawwad flimkien il-ġobon, il-ħxejjex aromatiċi u l-bajd u ħawwar bil-melħ u l-bżar u ferrex fuq il-bażi tal-għaġina. Ibda mit-tarf ta’ barra, irranġa saff ta’ qarabagħli, tadam u brunġiel alternattivament sakemm tasal fiċ-ċentru u toħloq effett ta’ fjura. Idlek il-parti ta’ fuq biż-żejt taż-żebbuġa u kompli aħmi t-tart fil-forn f’temperatura 180°C għal 40-45 minuta jew sakemm it-torta tkun soda u l-ħaxix ikun iqarmeċ madwar it-truf.

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