Ratatouille Tart

Ratatouille Tart is a beautiful and flavorful dish that combines the rustic charm of the classic Provençal vegetable stew with the elegance of a savory tart. This delightful recipe features a buttery, flaky pastry crust filled with layers of vibrant, thinly sliced vegetables—such as zucchini, eggplant, tomatoes, and bell peppers—arranged in a stunning pattern. The vegetables are roasted to perfection, allowing their natural sweetness to intensify, while a base of herbed ricotta or goat cheese adds creaminess and depth. Ideal as a light lunch, dinner, or a show-stopping appetizer, Ratatouille Tart is a celebration of fresh, seasonal produce and Mediterranean flavors.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Filling:

• 1/2 cup ricotta cheese (or goat cheese)
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper, to taste
• 1 small zucchini, thinly sliced
• 1 small eggplant, thinly sliced
• 1 small yellow squash, thinly sliced
• 1-2 ripe tomatoes, thinly sliced
• 1 small red bell pepper, thinly sliced
• 2 tablespoons olive oil
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Prepare the Crust: In a large bowl, mix the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Transfer the dough to the pan, pressing it into the bottom and sides. Trim any excess dough, and prick the base with a fork. Blind bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool slightly.
3. Prepare the Cheese Filling: In a small bowl, combine the ricotta (or goat cheese), grated Parmesan, egg, thyme, salt, and pepper. Spread this mixture evenly over the bottom of the baked tart crust.
4. Assemble the Tart: Arrange the sliced vegetables over the cheese filling in a circular pattern, alternating the slices to create a visually appealing design. Drizzle the vegetables with olive oil and sprinkle with additional salt and pepper.
5. Bake the Tart: Bake the tart in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized, and the crust is golden brown.
6. Garnish and Serve: Remove the tart from the oven and allow it to cool slightly. Garnish with freshly chopped basil or parsley before serving.

This Ratatouille Tart is not only visually stunning but also bursting with the fresh and vibrant flavors of Mediterranean vegetables. It’s a versatile dish that’s perfect for any meal or occasion!