Ratatouille Tart

By pattie_d

This savory puff pastry tart is filled with eggplant, zucchini and peppers topped with a beautiful arrangement of sliced tomatoes and zucchini. It sounds like a lot of work, but it takes less than an hour to put together.

Ingredients

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1/4 cup olive oil
• 1 medium eggplant, peeled and cut into 1/2-inch cubes (about 5 1/2 cups)
• 1 medium onion, chopped (about 1/2 cup)
• 3 cloves garlic, minced
• 2 medium zucchini, peeled and diced (about 2 cups)
• 1 medium green pepper, diced (about 1 cup)
• 1 tsp. dried oregano leaves, crushed
• 1/2 tsp. ground black pepper
• 1 can (8 ounces) tomato sauce
• 1 tbsp. tomato paste
• 1 tbsp. red wine vinegar
• All-purpose flour
• 5 small Italian plum tomatoes, sliced
• 2 small zucchini, sliced (about 2 cups)
• 1 tbsp. dry bread crumbs

Details

Servings 8
Preparation time 50mins
Cooking time 50mins
Adapted from puffpastry.com

Preparation

Step 1

Directions

Heat the oven to 350°F.

Heat the oil in a 12-inch skillet over medium heat.  Add the eggplant, onion and garlic and cook for 5 minutes, stirring occasionally.  Add the zucchini and green pepper. Cook until the vegetables are tender. Season with the oregano and black pepper.

Stir the tomato sauce, tomato paste and vinegar in the skillet. Cook for 5 minutes.

Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square.  Cut off the corners to make a circle.  Press the pastry into the bottom and up the sides of a 10-inch tart pan with a removable bottom.  Trim off the excess pastry.  Prick the pastry thoroughly with a fork. Place a piece of aluminum foil onto the pastry.  Add pie weights or dried beans.

Bake for 15 minutes or until the pastry is golden brown. Remove the foil and weights.  Let the pastry cool in the pan on a wire rack for 10 minutes.

Spoon the eggplant mixture into the crust. Arrange the tomatoes and zucchini in concentric circles to completely cover the eggplant mixture.  Sprinkle with the bread crumbs.

Bake for 1 hour or until the zucchini and tomatoes are browned.