Ratatouille Tart
This savory vegetable tart is a delightful combination of flaky puff pastry loaded with colorful and flavorful ingredients. Eggplant, tomatoes, zucchini, and onions are seasoned with aromatic herbs and layered over the pastry before being baked to golden perfection. Topped with creamy goat cheese and a drizzle of balsamic vinegar, this tart is a true taste sensation that is perfect for a cozy meal or a special gathering.
— Constant Cookbook
Ingredients
- 1 cup all-purpose flour
- Pinch of salt
- 6 Tbs. (3/4 stick) frozen unsalted
- butter, cut into pieces
- 1/4 cup ice water
- 1 small eggplant, about 1 1/4 lb., peeled and
- finely diced
- 6 Tbs. olive oil
- 2 shallots, finely chopped
- 1/2 lb. white mushrooms, sliced
- 1 small red bell pepper, seeded and diced
- 2 cloves garlic, minced
- Salt and freshly ground pepper, to taste
- 3 eggs, beaten
- 1 cup crushed tomatoes
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1 tsp. chopped fresh thyme
- 5 Tbs. grated Parmigiano-Reggiano cheese
- 3 Tbs. Dijon mustard
- 5 Tbs. shredded Gruyère cheese
- 6 cherry tomatoes, halved
Instructions
- <br.
- Preheat an oven to 400&#176;F (200&#176;C). Line a baking sheet with parchment paper.
- Trim the puff pastry into a 12-by-9-inch (30-by-23-cm) rectangle. Transfer to the prepared baking sheet.
- In a large bowl, combine the tomatoes, zucchini, eggplant and onion. Add the olive oil and the leaves from 5 of the thyme sprigs. Season with salt and pepper and toss gently to combine. Arrange the vegetables, slightly overlapping, on the puff pastry, leaving a 1/2-inch (12-mm) border uncovered. Lightly brush the exposed pastry with the egg wash.
- Bake the tart for 20 minutes, then reduce the oven temperature to 350&#176;F (180&#176;C). Remove the tart from the oven, dollop with the goat cheese and drizzle lightly with olive oil. Continue baking until the pastry is golden brown and the vegetables are tender, 10 to 12 minutes more.
- Remove the tart from the oven and let cool for 5 minutes. Drizzle with balsamic vinegar, garnish with the remaining thyme sprigs, cut into slices and serve warm. Serves 4.
- Williams Sonoma Test Kitchen </br.
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