Ratatouille Tart | Recipe | Summer Vegetable Tart

This recipe is a twist on traditional ratatouille.  While it's still a bit time consuming, this tart version is much faster than its classic counterpart.  The smell of roasting vegetables is heavenly and the first bite, delightful. 

Try to find an eggplant, zucchini and yellow squash of equal size.  When roasting the vegetables, look for "perspiration" to form on the tops of the vegetables.  This is an indication the slices are ready to be flipped.  Once cooked, the tart can be tricky to transfer.  Be sure to make the tart on a piece of parchment paper.  This way, you can lift the paper to transfer to a cutting board to be sliced.  Serve directly on a decorative or rustic cutting board.

While you can use tomato puree instead of pulping your only tomatoes, I strongly suggest making the extra effort as the fresh tomato sauce is a special touch and really makes the dish.  Vegetables and sauce can be made in advance.  Tart can be served warm or at room temperature. 

Ratatouille Tart Recipe
Yields: 12 servings

1 small eggplant
1 medium zucchini
1 medium summer squash
1 tsp salt
1 medium yellow onion, minced
1 red pepper, diced
4 chopped tomatoes, peeled, cored and seeded
3 Tbsp parsley
3 Tbsp olive oil, divided
1 sheet puff pastry
Salt and pepper

1. Wipe eggplant clean with a damp paper towel.  Wash zucchini and summer squash skins well.  Cut off ends and discard.  Cut eggplant, zucchini and summer squash into 3/8" rounds.  Place in a metal or porcelain bowl.  Toss with 1 tsp salt.  Let sit for 30 minutes; drain and pat dry each slice.
2. Heat 2 Tbsp oil on a large griddle over Medium-High heat.  Add vegetable slices and cook on both sides.  Flip vegetables when they begin to perspire.
3. While vegetables cook, heat remaining 1 Tbsp oil in a large skillet over Medium heat.  Add onion and saute until translucent.  Add red pepper; cover and cook until tender, about 5 minutes. Add tomato pulp and parsley.  Cook, stirring occasionally, about 5 minutes, until pulp forms a sauce.
4. In the meantime, preheat oven to 400.  Roll out pastry puff to approximately 9x12.  Place on a baking sheet lined with parchment paper.  Cook approximately 15 minutes or until puffed.
5. When puff pastry, vegetables and tomato sauce are done cooking, begin layering.  First, spread tomato sauce over puff pastry.  Then layer with eggplant, zucchini and summer squash.  When complete, season with salt and pepper.  Place in the oven for 5 minutes.
6. Transfer tart to a cutting board.  Using a pizza cutter, cut into 12 squares.  Serve warm or at room temperature.


Miss T said... [Reply]

Even I am willing to give this a go because it looks so divine. And everyone knows how much I dispeeeeeese Aubergine! (insert Uncle Olaf voice from Lemony Snickets series of unfortunate events) you may have convinced me Mrs S!
T x

Mrs. Stranded said... [Reply]

@Miss T Great reference! I see you like books as much as I do. Hmmm....online book club?

Tracy Wood said... [Reply]

A little feta cheese would be killer sprinkle around that tart..... yum....

Mrs. Stranded said... [Reply]

@Tracy Wood Totally agree! I didn't have any in the house, but feta (or goat cheese) would make a great addition.

Adrienne said... [Reply]

This looks very, very tasty. I have a couple of packages of puff in my freezer at this very moment. And zucchini season is right around the corner. My husband feels the same way that Miss T does about eggplant, but maybe he won't notice with all the other flavors and textures going on.

I will be bookmarking this recipe now!