Ratatouille and Paprika Tartlet

Spice up your pastry with a shake of paprika and serve with a delicious assortment of cooked vegetables.

 

Ingredients

Shortcut Pastry

• 100 g flour
• 70 g cheddar cheese
• 1 g Robertson's Paprika
• 1 g Robertson's Veggie Seasoning
• 50 g butter

 

Ratatouille Filling

• 25 ml oil
• 40 g red pepper (cubed)
• 40 g yellow pepper (cubed)
• 5 g garlic (finely chopped)
• 2 g thyme (fresh)
• 75 g red onion (roughly chopped)
• 75 g baby marrow (roughly chopped)
• 75 g brinjal (roughly chopped)

 

Ratatouille Sauce

• 250 ml Knorr Tomato Pronto

 

Instructions

Shortcut Pastry

Sift flour, rub in butter with your fingertips. Add cheese, Robertson's Paprika and Robertson's Veggie Seasoning and knead until the dough has a smooth surface and the cheese is well combined. Rest for 30 min in the refrigerator. Press into a mould and blind bake in oven at 180 °C until cooked.

Ratatouille Filling

Heat oil in a pan. Cook vegetables individually and place in a bowl. Once finished cooking the last vegetable, add the garlic, Robertson's Veggie Seasoning and thyme. Add the cooked vegetables back to the pan and toss through.

 

Ratatouille Sauce

In a pan on high heat, add Knorr Tomato Pronto, Robertson's Paprika and garlic. Cook for 5 min. Blend using a stick blender, sieve and return to heat. Once thickened, strain again and set aside.

To Plate

Warm the pastry tartlet shell and ratatouille filling (separately). Place the ratatouille mix into the pastry shell. Place a swirl of the ratatouille sauce on the plate (off centre) and place tartlet in the middle of the plate. Garnish with Robertson's Veggie Seasoning, micro herbs and chopped parsley.