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Ratatouille Tart

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CATEGORY CUISINE TAG YIELD
Grains 4 Servings

INGREDIENTS

8 Sheets filo pastry, thawed
if frozen
15 g Unsalted butter, melted
1/2oz
300 g Aubergine, cubed 10oz
300 g Courgette, sliced 10oz
250 g Green pepper, de-seeded and
cut
into strips 8oz
1 Garlic clove, crushed
2 T Olive oil
500 g Firm ripe tomatoes, 1lb
Salt and pepper

INSTRUCTIONS

Preheat the oven to Gas Mark 4/180 C/350 F. Lightly oil the base and
sides of a 20cm (8inch) round flan tin and lay 2 sheets of pastry
across the base, overlapping in the middle.  Brush with the melted
butter and mould the pastry into the sides of  the tin, allowing the
excess pastry to hang over the edge.  Repeat the process, laying the
sheets at an angle to form the points  of a star around the
circumference of the tin. Trim the edges if they  overhang too much.
Bake the pastry case in the oven for 15 minutes until crisp and
golden. Place on a wire rack to cool.  For the filling, blanch the
aubergine, courgette and pepper in boiling  water for 1 minute.
Alternatively, place the vegetables in a  microwaveable container and
cook on full power for 5 minutes until  soft.  Gently fry the garlic in
the oil. Add the tomatoes and other  vegetables.  Season and continue
to cook for 15 minutes, stirring occasionally.  Spoon into the tart
case and serve at once.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 309
Calories From Fat: 161
Total Fat: 18.2g
Cholesterol: 21.8mg
Sodium: 639.6mg
Potassium: 404.4mg
Carbohydrates: 31g
Fiber: 3g
Sugar: 5.2g
Protein: 9.1g


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