250g wholemeal flour
1 teaspoon salt
215g unsalted butter, cold
about 150ml ice-cold water
250g cherry tomatoes, halved
2 tablespoons olive oil
1 small onion, sliced
3 tablespoons finely chopped parsley
1 medium eggplant, sliced
1 capsicum, seeded, sliced
1 medium zucchini, sliced
1 teaspoon red wine or balsamic vinegar
1 quantity wholemeal rough puff pastry (see recipe) or 350g puff pastry
2 tablespoons shredded basil leaves

This is the classic ratatouille combination of eggplant, zucchini, capsicum and tomato cooked in tart form. I have used a homemade wholemeal rough puff pastry but you can substitute bought pastry (Paneton brand works well) or other thickly pre-rolled pastry or unrolled puff pastry.


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2.Put the flour and salt in the bowl of a food processor.
3.Cut the butter into small cubes and add to the flour, separating each piece.
4.Pulse until it is just forming large crumbs; you need to see bits of butter.
5.Pour in about two-thirds of the cold water and pulse a couple of times to just mix through, adding a little more water if needed.
6.Lay out a large piece of plastic wrap.
7.Tip the mix into the centre and bring together carefully (do not knead) until you have a rough dough, adding extra water if needed.
8.Wrap and leave to rest for 20 minutes in the fridge.
9.Turn out onto a lightly floured board and knead gently to form a tidy rectangle.
10.Roll the dough out, in one direction only, until about 20 x 50cm.
11.Keep edges as straight and even as possible.
12.Fold the top third down to the centre, then the bottom third up and over that.
13.Give the dough a quarter turn and roll out again to three times the length.
14.Fold as before, wrap with plastic wrap and chill for at least 20 minutes before use. This pastry freezes well.
16.Heat the oven to 180°C fan bake.
17.Mix the cherry tomatoes in a bowl with 1 tablespoon of the oil and a sprinkle of salt.
18.Arrange on a 35 x 25cm baking tray cut-side up and roast for 10 minutes.
19.Heat the remaining olive oil in a large frying pan over a medium heat.
20.Add the onion and parsley and fry for 10 minutes, stirring regularly.
21.Add the eggplant, capsicum and zucchini, cover and cook for 5 minutes then uncover and cook for 10-15 minutes until the vegetables are tender.
22.Season with vinegar, salt and black pepper to taste.
23.Transfer to the tomato tray, spreading to make an even layer.
24.Roll out the pastry to 36 x 26cm and cover the whole tray, pressing down around the sides.
25.Trim any overhanging pastry and prick all over with a fork.
26.Bake for 20-25 minutes until golden.
27.Rest for 5 minutes then turn out onto a large board, scatter with basil and cut into 8 pieces.

Recipes & food styling Fiona Smith Photography Aaron McLean / Styling Fiona Lascelles