52 weeks of little helps
- Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the 320g ready rolled puff pastry onto a baking sheet, still on its paper, and score a 2cm border around the edges. Use a fork to poke holes over the pastry inside the border, then leave in the fridge for 15 minutes.
- Thickly slice 2 medium courgettes. Put in a bowl with 1 red pepper and 1 yellow pepper (cut into chunks), 1 sliced red onion, 3 unpeeled garlic cloves, 1 teaspoon dried oregano and 2 teaspoons olive oil; season and mix well. Tip onto a lined baking tray.
- Take the pastry out of the fridge and brush with 1 beaten egg yolk around the 2cm border and put in the oven along with the tray of veg. Roast together for 10-15 mins until the pastry is golden and the vegetables are tender.
- Meanwhile, finely grate ½ 175g pack of Tesco Finest Manchego, rind removed.
- Use a spatula to push down the centre of the pastry. Squeeze the garlic cloves from their skins and mash with 75g tomato purée and 1 tablespoon water, then spread inside the pastry border. Scatter over the roasted vegetables and top with half of the grated Manchego over the veg.
- Reduce the heat to gas 6, 200°C, fan 180°C and bake for 5-10 mins until the cheese is melted.
- Allow the tart to cool for 10 minutes before adding the remaining grated cheese over the top and scatter with a small handful of basil leaves.
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Rustic ratatouille tart
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