Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
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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