This in-season Ratatouille has all the components of delicious veg that has come into season this last few weeks. Plus adding a delicious helping of our cheddar cheese and some parsley to the pastry makes this a special dish. Enjoy!

Ingredients:

For the pastry

Citrusy Helda Beans

STEP 1: For the pastry, put the flour in a bowl and mix with half of the polenta, the cheese, the parsley (chopped) and a good pinch of sea salt. Grate the cheese into the bowl (freezing the butter beforehand makes this easier)… handle the mixture as little as possible at this stage as to not melt the butter. Stir it in with a cool knife. Make sure all the butter is coated with flour and then quickly stir in 125ml of very cold water. Bring the mixture all together with your hands, adding a little more cold water if it looks dry, then wrap in baking paper and pop in the fridge for around 30 minutes.

STEP 2: Slice the tomatoes to a pound coin thickness, put half to the side and then roughly chop the rest into chunks.

STEP 3: Heat the grill to high, pierce the aubergine 5 or 6 times with a knife and then grill, turning regularly for 8-10 minutes until the skin is charred and the aubergine is soft and collapsing.

STEP 4: Heat the oil in a pan on low-mdium heat and cook the onions with some salt. Low and slow until the onions begin to caramelise but don’t catch. Whilst this is cooking, roughly scrape the skin from the aubergine then roughly chop the remaining flesh.

STEP 5: Add the garlic and aubergine to the onion pan and cook for further 5 minutes. Make sure that any liquid from the aubergine has evaporated. Add the chopped tomatoes, sugar, season with salt and pepper and cook for a further 5-10minutes until it has thickened. Leave to cool, and if you are preparing this ahead chill until ready to use.

STEP 6: Slice the courgettes to roughly the same thickness you did as the tomatoes. Remove the pastry from the fridge. Heat the over to 220C or 180C fan (Gas Mark 6) with a baking tray inside. Roll the pastry out to a circle of about 35cm wide on some baking paper.

STEP 7: Drain any lquid from the courgettes, then pat dry to remove as much moisture as possible. Sprinkle the remaining polenta over the pastry then top with the chilled tomato aubergine mix. Spread it out on the pastry leaving a 2.5 – 3 cm border around the edges.

STEP 8: Arrange the reserved tomato slices and the courgetter overlapping in circles on top of the tart. Brush the vegetables with the remaining oil, season and sprinkle with parmesan. Fold the pastry edge over the veg slighly, pressing gently to seal. Brush the pastry edge with the beaten yolk.

STEP 9: Carefully slide the tart, still on the baking paper, onto the hot tray in the over and bake for 45 mins until golden. Once cooked serve either hot warm, or at room temperature later. Enjoy!