Ratatouille Tart

For the passata:

1 can chopped tomatoes

1/4 can water

A little olive oil

1tsp dried oregano

1 tsp sugar

1bay leaf

1 gently crushed garlic clove

12 capers chopped

4-6 anchovies chopped

1/4 tsp chilli flakes

1/4 glass red wine

For the vegetables

2 punnets cherry tomatoes

2-medium courgettes

1red pepper

Olive oil

2 crushed garlic cloves

A splash balsamic vinegar

Sea salt

Basil leaves

Pesto

A whole mozzarella

Parmesan for sprinkling

1pack 500g all butter puff pastry

Place the ingredients for the sauce in a saucepan bring to a simmer, add the lid and turn heat down to simmer and reduce until a rich thick sauce is achieved ( I pop mine in the Aga for 40 mins or so. )

Halve the cherry tomatoes and gently squeeze to remove the excess liquid and seeds then throw them in an oven tray with some cubed courgette, chopped red pepper and the crushed garlic cloves, sprinkle with sea salt add a little olive oil and a splash balsamic, toss well and roast 15 mins or until cooked.

Start rolling out the pastry. Lay on a lined baking tray, score a 2cm edge and prick the middle. Chill in the fridge for 30 mins before Baking at 220 for 10- 15 mins or so until beginning to puff up crisp.

Flatten the centre of the pastry if necessary, then spoon on the passata ( discard the bay leaf ) sprinkle on the vegetables add torn mozzarella, drizzle on a couple tbs of pesto and finish with a generous handful of Parmesan. Bake in a hot oven for 20-30 mins until the cheese is melted and the pastry base is crisp , sprinkle with basil leaves drizzle with a little olive oil and enjoy !