Recipe: Cook this eggless French ratatouille tart at home
Ratatouille is a traditional French stewed vegetable dish originating from Nice. Over time, it has been adapted into various forms, including the tart version we're exploring today. This dish is celebrated for its vibrant colors and wholesome flavors, making it a favorite among vegetarians. With its origins steeped in Provencal cuisine, this eggless tart offers a delightful culinary experience. Check out the recipe and let's get cooking.
Gather the following ingredients
For this savory tart, gather one puff pastry sheet, two zucchinis, one yellow squash, one small eggplant, two tomatoes, and a red bell pepper. You'll also need two tablespoons of olive oil, salt, and pepper. For the sauce: a 14.1-ounce can of crushed tomatoes, two minced garlic cloves, and a teaspoon each of dried basil, and oregano.
Prepare the puff pastry base
Heat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Roll the puff pastry out to fit a tart pan with a removable base. Press the dough into the pan, trimming excess from the edges. Prick the base with a fork to keep it from puffing during baking. Bake until it turns lightly golden, which should take about 15 minutes.
Create flavorful sauce
While the pastry bakes, heat olive oil in a saucepan over medium. Add minced garlic, cooking until it emits a fragrant scent but remains un-browned. Pour in the crushed tomatoes, then season with dried basil and oregano. Allow the mixture to simmer for ten minutes, or until it has thickened modestly. Adjust the flavor with salt and pepper, tailoring it to your taste preferences.
Slice vegetables evenly
Begin by thoroughly washing the zucchinis, yellow squash, eggplant, tomatoes, and red bell pepper under running water. Once clean, proceed to slice them into thin rounds with a mandoline slicer or a sharp knife, aiming for a uniform thickness of approximately one-eighth inch. This particular thickness is crucial as it promotes even cooking and results in a visually appealing layering atop the tart.
Assemble and bake tart
Layer tomato sauce evenly over the pre-baked pastry base, reserving some for serving. Overlap zucchini, yellow squash, eggplant, tomato, and red bell pepper slices in alternating patterns until the surface is fully covered. Lightly drizzle with olive oil, then season with salt and pepper. Bake in the oven for another 25-30 minutes or until vegetables are perfectly tender.
