Ratatouille Tart from Miele

Ingredients 

Parmesan Pastry 

• 120g (¾ cup) wholemeal flour  
• 75g (½ cup) plain flour  
• 60g parmesan, finely grated  
• ½ tsp salt flakes  
• 125g unsalted butter, cold  
• 60ml (¼ cup) iced water  

Caramelised Red Onion 

• 2 red onions, thinly sliced  
• 2 tbsp olive oil  
• ½ tsp salt flakes  
• 20g unsalted butter  
• 1 tbsp red wine vinegar  

Mozzarella Custard 

• 120g firm mozzarella, grated  
• 2 egg yolks  
• 160g sour cream  
• Pinch of freshly ground black pepper  

Ratatouille Tart 

• 1 red or yellow capsicum, cut into wedges  
• 1 zucchini, sliced 1cm lengthways  
• 1 small eggplant, sliced into 1cm rounds  
• 1 small red onion, sliced into 1cm rounds  
• 100g cherry tomatoes on the vine  
• 2 tbsp olive oil  
• 1 tsp thyme leaves  
• Salt flakes and pepper, to taste  
• 80g firm mozzarella, sliced  

To Serve 

• Basil leaves  

Equipment 

• Miele oven  
• Perforated round baking tray  
• Universal tray  
• Wire rack  
• Frying pan  
• Mixing bowls  
• Box grater  

Method 

Parmesan Pastry 

• Combine the wholemeal flour, plain flour, parmesan and salt in a bowl.  
• Using a box grater, grate the cold butter into the flour mixture.  
• Add the iced water and use your fingertips to mix until a soft dough forms.  
• Shape into a 20cm flat disc, cover with cling wrap and rest for 30 minutes.  
• Roll the pastry into a 32cm circle and place onto a perforated round baking tray.  

Caramelised Red Onion 

• Place the onions, olive oil and salt in a frying pan over medium heat on induction setting 6.  
• Cook for 6 minutes, stirring occasionally, or until the onions are tender.  
• Add the butter and red wine vinegar and continue cooking for 10 minutes, or until all the liquid has evaporated.  

Mozzarella Custard 

• Combine all ingredients and set aside until needed.  

Ratatouille Tart 

• Preheat the oven on Fan Grill at 200°C.  
• Combine the capsicum, zucchini, eggplant and red onion with the olive oil, thyme and salt flakes.  
• Arrange the vegetables on a universal tray, ensuring the capsicum is skin-side up. Place on shelf level 4 and cook for 12 minutes, or until tender.  
• Remove the capsicum skin and transfer all vegetables to a wire rack to drain any excess liquid.  
• Change the oven function to Intensive Bake at 170°C and position the rack on shelf level 1.  
• Spread the caramelised onion over the pastry, followed by an even layer of mozzarella custard.  
• Arrange the roasted vegetables over the custard and top with the sliced mozzarella.  
• Crimp the pastry edges to form a protective border.  
• Cook on Intensive Bake at 170°C for 35 minutes, or until the pastry base is cooked.  
• Change the oven function to Fan Plus at 200°C. Add the cherry tomatoes to the tart and cook for a further 5 minutes.  

To Serve 

• Allow the tart to cool slightly, scatter with fresh basil leaves and serve.  

Tip: The tart can also be prepared as individual mini tartlets for entertaining.