Description
This recipe combines the vibrant flavors of Provençal cuisine with the elegance of a tart, perfect for a seasonal dinner party or a cozy night in. The Provençal Vegetable Ratatouille Tart is a masterful blend of tender vegetables, rich flavors, and a delicate crust. To create this culinary masterpiece, follow the steps outlined below, and get ready to impress your friends and family with a dish that embodies the essence of French cuisine.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup ice-cold water
- 1/2 cup egg, beaten (for egg wash)
- 1 large eggplant, sliced into 1/4-inch thick rounds
- 2 large zucchinis, sliced into 1/4-inch thick rounds
- 2 large bell peppers, sliced into 1-inch pieces
- 1 large onion, sliced into 1-inch pieces
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh thyme, chopped (optional)
Instructions
- Make the Pastry Crust: In a large bowl, combine the flour and cold butter. Use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll Out the Pastry Crust: On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
- Prepare the Ratatouille Filling: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Add the Vegetables: Add the sliced eggplant, zucchinis, and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables are tender and lightly browned, about 20-25 minutes. Season with salt and pepper to taste.
- Assemble the Tart: Spread the cooked ratatouille filling evenly over the pastry crust, leaving a 1-inch border around the edges. Arrange the cherry tomatoes on top of the filling, cut side up.
- Bake the Tart: Preheat your oven to 375°F (190°C). Brush the edges of the pastry crust with the beaten egg for a golden glaze. Bake the tart for 40-45 minutes, or until the crust is golden brown and the filling is heated through.
Notes
To ensure the tart crust is flaky, keep the butter and water cold. For a more vibrant presentation, arrange the vegetables in a pattern before baking. You can also make this recipe ahead and refrigerate or freeze it for later use.
- Prep Time: 30
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 9
- Sodium: 528
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 3
- Protein: 5
- Cholesterol: 10