Ratatouille Tart

Ratatouille Tart
There is nothing wrong with my pizza obsession, but sometimes you need to serve something that’s a tad more formal. What I love so much about pizza is that it feels complete especially for a vegetarian main. All you need is a simple mixed greens salad to go with it, and wine doesn’t hurt either! Wanting a fancier crust that showed additional effort, I made a ratatouille tart.

Ratatouille is a classic, French country recipe that uses all sorts of vegetables including tomatoes, onions, zucchini and eggplant. I usually eat it alongside some wonderfully crusty bread, but all it took was scooping it into a baked tart shell for an upgrade. The components of the tart can be made in advance and it’s meant to be eaten at room temperature, so it’s great for entertaining.

Ratatouille Tart
Adapted from Food & Wine April 2015

For tart shell
1 stick plus 2 tablespoons unsalted butter at room temperature
2 tablespoons whole milk
1 tablespoon sugar
1 large egg yolk
1-1/4 cup all-purpose flour

For ratatouille
1/4 cup olive oil
1 small white onion, roughly chopped
1 medium eggplant, quartered lengthwise and sliced 1/3-inch thick
2 small red peppers, cut into 3/4-inch dice
1 zucchini, quartered lengthwise and sliced 1/3-inch thick
1-8 ounce can crushed tomatoes
2 tablespoons chopped fresh oregano plus more for serving
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon red wine vinegar

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, milk, sugar and egg yolk until smooth. On low speed, beat in the flour until the dough starts to form. Pat the dough into a disk and cover with plastic wrap. Chill in the refrigerator for 1 hour.

On a lightly floured work surface, roll out the dough into a 12-inch diameter circle. Transfer the dough to a 9-inch fluted tart pan with a removable bottom. Gently press into the bottom and up the sides of the pan. Trim the edges, cover and chill in the refrigerator for 1 hour.

Preheat the oven to 375 degrees F. Line the tart shell with parchment paper and fill with pie weights. Bake for 30 minutes before removing the weights. Continue baking until golden brown, about 8-10 minutes. Cool the tart on a wire rack for 1 hour.

For the ratatouille, heat 1 tablespoon olive oil over medium high heat. Sauté the onions for 4-5 minutes until they have softened. Add the eggplant and 1 tablespoon olive oil and continue cooking for 2-3 minutes before adding the red peppers, zucchini and remaining olive oil. Sauté for 4-5 minutes until all the vegetables have softened. Stir in the tomatoes, oregano, salt and pepper and simmer until the vegetables are tender and the sauce has thickened, about 15-20 minutes. Stir in the red wine vinegar and let cool.

Spoon the ratatouille into the tart shell. Sprinkle with oregano before serving.






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