Ratatouille and goat cheese tart

Serves 4

Make your own pastry and line it into a 9-inch tart pan with remov able base, or begin with commercial dough lined into a pie pan.

1	prepared pastry dough, lined into a 9-inch tart or pie pan
4	eggs
	Salt and pepper, to taste
1/2	cup heavy cream
1/2	recipe ratatouille (see recipe)
4	ounces fresh goat cheese

1. Set the oven at 400 degrees.

2. With a fork, prick holes in the pastry. Place a piece of foil, shiny side down, in the shell and fill it halfway with pie weights or dried beans. Bake for 10 minutes. Remove the foil and weights. Continue baking for 5 minutes or until the pastry is set and starting to brown. Cool on a wire rack.

3. Turn the oven down to 350 degrees.

4. In a bowl, whisk the eggs with a pinch of salt. Whisk in the cream until smooth. Spread the ratatouille in the shell. Crumble the goat cheese over the ratatouille. Pour the egg mixture in at the sides, without covering the ratatouille completely. Sprinkle with pepper.

5. Bake the tart for 25 to 30 minutes or until the custard sets. Adapted from Brasserie Jo