Shawn Michael's Ratatouille Tartlet

Ingredients

• 150 g/ 5oz gluten-free flour
• 50 g/ 2oz gram flour (chickpea flour)
• 1 pinch salt (optional)
• 4 tablespoons water
• 100 g/ 4oz aubergines
• 1 small red onion, peeled and in wedges
• 2 garlic cloves, crushed
• 100 g/ 4oz courgettes, cut into chunks
• 1 small red pepper
• 1 teaspoon fresh thyme leave
• 2 teaspoons dried oregano
• salt & freshly ground black pepper

• 1 (397 g)  can chopped tomatoes
• 25 g/ 1oz pitted black olives
• 4 cherry tomatoes, cut in half
• 2 tablespoons fresh parsley, chopped

Directions

1. 1

   Preheat the oven to 200°C, 400°F, Gas 6.

2. 2

   For the pastry, sift the flours and salt together then rub in the Pure until the mixture resembles fine breadcrumbs.

3. 3

   Add the water 1 tbsp at a time and mix to a soft dough. Wrap in clingfilm and chill for 15 minutes in the freezer.

4. 4

   For the filling, melt half of the Pure in a frying pan and cook the aubergine until golden. Remove with a slotted spoon and set aside. Add the remaining Pure, onion, garlic, courgette, red pepper, thyme and oregano then fry for 5 minutes. Season then stir in the tinned tomatoes, olives and aubergine. Bring to the boil and simmer for 25 minutes.

5. 5

   Meanwhile, lightly grease four 7.5cm/3in tartlet tins with Pure. Roll out the pastry and cut out 4 circles and use to line the tins. Prick the pastry lightly with a fork and bake blind for 15 minutes or until lightly golden.

6. 6

   Fill with the ratatouille mix and divide the cherry tomatoes between the tartlets. Put back in the oven for 12-15 minutes. Serve garnished with chopped parsley.