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Recipe Ingredients
  • *gluten free pastry*
  • 100g Pure spread
  • 150g gluten free flour
  • 50g gram flour (chick pea flour)
  • 4 tbsp water
  • *filling*
  • 50g Pure spread
  • 100g courgette, cut into 25mm cubes
  • 100g aubergine, cut into 25mm cubes
  • 1 small red onion, peeled and cut into wedges
  • 1 small red pepper, de-seeded cut into 25mm dice
  • 25g black pitted olives
  • 2 garlic cloves, peeled & crushed
  • 1 tsp fresh thyme leaves
  • 2 tsps dried oregano
  • 1 400g can chopped tomatoes
  • 2 tbsp fresh chopped parsley
  • 4 cherry tomatoes cut in half
  • Salt & pepper
Method

GLUTEN FREE PASTRY: Preheat oven to 200°C/gas mark 6. Sift the flour and salt together, rub in the Pure spread until the mixture resembles fine breadcrumbs. Add the water, a tablespoon at a time, and mix to a soft dough. Wrap in cling film and chill for 15 minutes in a freezer.

FILLING: Melt Pure spread in a pan and fry aubergine until golden. Remove from pan. Fry the remaining Pure spread, onions, crushed garlic, courgette, red pepper, thyme, and oregano fry for 5 minutes. Season to taste.

Stir in the tomatoes, black olives and aubergine. Bring to the boil and simmer for 25 minutes.

Grease 4 8cm tartlet tins with Pure spread. Divide pastry and roll into 4 circles. Line the tins with the pastry. Prick the pastry lightly with a fork and bake blind in the oven for 15 minutes or until the pastry is a light golden colour.

When the pastry cases are baked, fill with the ratatouille mixture and divide the halved cherry tomatoes between the tartlets. Place back in the oven for 12-15 minutes to heat through. Garnish with the chopped parsley. Serve with a garnish of dressed salad leaves.

Tips : Roll out the pastry between two sheets of cling film for ease of use.