Ratatouille gougere
From Sainsbury'sLight puffs of pastry with a tasty vegetable filling.
Serves: 4
Preparation time: 20 Minutes
Cooking time: 35 Minutes
Ingredients
1 aubergine, chopped
1 tablespoon olive or sunflower oil
1 onion, chopped finely
1 courgette, sliced
1 small red pepper, deseeded and finely chopped
230g can chopped tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
25g reduced fat hard cheese, grated
Freshly ground black pepper
50g half fat spread
150ml water
75g plain wholemeal flour
1 medium size egg, beaten
Method
Preheat the oven to 200°C, fan 180°C, gas 6. Lightly grease a 1.2 litre pie dish.
For the filling, heat the oil in a large saucepan and cook the onion, courgette, pepper and aubergine for 3-4 minutes, stirring occasionally. Add the tomatoes, herbs and seasoning to taste. Cover and simmer for 15 minutes, or until the vegetables are soft.
Meanwhile, make the choux pastry. In a saucepan, melt the half fat spread in the water and bring to the boil.
Add the flour all at once.
Beat until the dough forms a ball and leaves the sides of the pan clean. Cook for a further minute. Remove the pan from the heat. Cool slightly and whisk in the beaten egg until the mixture is smooth and glossy.
Spoon or pipe the choux pastry around the edges of the pie dish. Pile the ratatouille filling in the centre and sprinkle over the grated cheese.
Place in the oven and bake for 30-35 minutes until the pastry is well risen. Serve immediately.
