Parmesan & ratatouille tarts

Tasteful Parmesan & ratatouille tarts Recipe

The cheesy pastry makes these ratatouille-filled tarts extra special.
Parmesan & ratatouille tarts
Prep Time : 0:30 | Cook Time : 0:20 | Total Time : 0:50 | Serving : 6 person.


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

  • 80g goat’s cheese, crumbled

  • 1/4 cup fresh basil leaves

Parmesan pastry

  • 300g (2 cups) plain flour

  • 125g chilled butter, cubed

  • 40g (1/2 cup) shredded parmesan

  • 2-3 tablespoons chilled water


  • 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.

  • 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.

  • Step 3

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

  • Step 4

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

  • Step 5

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

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