Triple tested: This veggie-packed tart is ready in just 20 mins, using ready-made puff pastry and leftover ratatouille. Brought to you by Essentials magazine
- 375g pack ready-rolled puff pastry
Heat oven to Mark 6/200C. Unroll a 375g pack ready-rolled puff pastry onto a non-stick baking tray, score a 2.5cm border and prick the rest. Bake for 10 mins.
Spoon 1/2 the ratatouille over the pastry (not too much liquid), scatter over thyme, sprinkle with Gruyere and bake for 5-10 mins.