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Shortcrust Pastry

  • Flour 100 g
  • Cheddar cheese (optional) 70 g
  • Butter 50 g

Ratatouille Filling

  • Oil 25 ml
  • 75 g Red onion (roughly chopped)
  • 75 g Brinjal (roughly chopped)
  • 75 g Baby marrow (roughly chopped)
  • Red pepper (cubed) 40 g
  • Yellow Pepper (cubed) 40 g
  • Garlic (finely chopped) 5 g
  • Thyme (fresh) 2 g

Ratatouille Sauce

  • Knorr Tomato Pronto 250 ml
  1. Shortcrust Pastry

    • Sift flour, rub in butter with your fingertips. Add cheese, Robertsons Paprika and Robertsons Veggie Seasoning and knead until the dough has a smooth surface and the cheese is well combined. Rest for 30 min in the refrigerator. Press into a mould and blind bake in oven at 180 °C until cooked.
  2. Ratatouille Filling

    • Heat oil in a pan. Cook vegetables individually and place in a bowl. Once finished cooking the last vegetable, add the garlic, Robertsons Veggie Seasoning and thyme. Add the cooked vegetables back to the pan and toss through.
  3. Ratatouille Sauce

    • In a pan on high heat, add Knorr Tomato Pronto, Robertsons Paprika and garlic. Cook for 5 min. Blend using a stick blender, sieve and return to heat. Once thickened, strain again and set aside.
    To Plate:
    • Warm the pastry tartlet shell and ratatouille filling (separately). Place the ratatouille mix into the pastry shell. Place a swirl of the ratatouille sauce on the plate (off centre) and place tartlet in the middle of the plate. Garnish with Robertsons Veggie Seasoning, micro herbs and chopped parsley.