Creamy Chicken Liver and Mushroom Toasts
Rich chicken livers, mushrooms, cream, and thyme spooned over hot toast for an easy supper or starter.
French Ratatouille Tart
French Ratatouille Tart combines courgette, aubergine, peppers and tomato in a neatly layered savoury bake.
A crisp pastry base and herby tomato layer keep it light, colourful and full of gentle Provençal flavour.
Method
20m35m55m
- Preheat the oven to 200°C and line a baking tray.
- Unroll the puff pastry and score a 2 cm border around the edge.
- Mix tomato purée, garlic, half the olive oil and dried thyme.
- Spread the tomato mixture inside the scored border.
- Arrange courgette, aubergine, peppers and tomato slices in overlapping rows.
- Brush with the remaining olive oil and season with salt and black pepper.
- Bake for 30–35 minutes until the pastry is golden and vegetables are tender.
- Rest for 5 minutes before slicing and serving warm.
Ingredients
- 2 Tomato thinly sliced
- 1 Courgette thinly sliced
- Black Pepper, to taste
- 2 tbsp Tomato purée
- 1 Yellow Pepper thinly sliced
- 320 g Puff Pastry ready-rolled
- 1 Aubergine thinly sliced
- 2 cloves Garlic minced
- 2 tbsp Olive Oil
- Salt, to taste
- 1 tsp Dried Thyme
- 1 Red Pepper thinly sliced
Notes
Salt the aubergine slices for 10 minutes and pat dry if you want a firmer texture.
Serve with a dressed green salad for a complete light meal.
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