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Transform classic French ratatouille to a simple savoury tart, ideal for a stress-free midweek dinner. Rich in sweet, jammy flavours which tops light puff pastry, getting a tasty meal onto your table couldn't be easier. See method
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Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry onto a baking sheet, still on its paper, and score a 2cm border around the edges. Use a fork to poke holes all over the pastry inside the border, then transfer to the fridge.
Thickly slice half the courgettes. Put in a bowl with the pepper, onion, garlic, herbes de Provence and 2 tsp oil; season and mix well. Tip onto a lined baking tray. Take the pastry, on its baking sheet, and put in the oven along with the tray of veg. Roast together for 15 mins.
Use a spatula to push down the centre of the pastry. Squeeze the garlic cloves from their skins and mash with the tomato purée and 1 tbsp water, then spread inside the pastry border. Scatter over the roasted vegetables and dot the tomatoes among them. Reduce the heat to gas 6, 200°C, fan 180°C and bake for 20 mins more until the tomatoes are soft.
Meanwhile, peel the remaining courgette into ribbons; season and toss with 1 tsp oil. When the tart is ready, scatter with torn basil leaves, cut into 4 and serve with the courgette ribbon salad.
Cook's tip: No herbes de Provence? Use any dried herbs you have – rosemary, thyme and sage will all work well.
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