Best 5 Ratatouille Tart Recipes

RATATOUILLE TART WITH CARAMELIZED ONION-TOMATO JAM

Steps:

• In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more.
• Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes.
• Yield: 3 cups
• Preheat the oven to 400 degrees F.
• Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks.
• Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano.
• Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.

RATATOUILLE TART

Steps:

• Press pie dough into 9" tart pan. Press dough into pan's fluted edge, trim excess. Cover dart shell with aluminum foil and fill with dried beans or baking weights. Bake according to package instructions. Let cool 5 minutes and remove weights. (you may do this earlier in the day, and hold at room temperature til needed).
• Slice veges into 1/8" slices - a mandoline is very handy for this. Pat dry with paper towels. Sprinkle cheese and basil over bottom of tart.
• Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of zucchini, yellow squash, red bell pepper, and onion. (the onion tends to fall apart - just use a generous pinch of shreds.) Arrange a smaller circle inside the first. Put onions in the center, covered by more squash.
• Drizzle the tart with olive oil. Season with salt and pepper. Bake until tart is golden brown around the edges, about 30 minutes.

RATATOUILLE WALNUT TART

Steps:

• Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
• Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
• Stir in tomato paste and cook for 3 minutes more.
• Remove from heat, stir in nuts.
• Coat a 9 inch tart pan with olive oil or spray.
• Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
• You also want to layer the phyllo in a circle so you have an even jagged edge.
• Spoon in eggplant mixture.
• Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
• Fold the jagged edge over top so you have a nice edge.
• Bake at 350F for 35 minutes.

RATATOUILLE TART

Steps:

• Heat 6 tbsp oil in a large skillet over medium high heat. Add egplant, onion, bell pepper, garlic and 1 tsp thyme. Season generously with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Reduce heat to low. Cover and cook until eggplant is very tender, stirring occasionally, about 10 minutes. Uncover, stir in tomato paste and cook until liquid evaporates, about 3 minutes. Place mixture in strainer set over bowl. Cool completely. Discard liquid in bowl; transfer eggplant mixture to bowl. Preheat oven to 350. Brush 9 inch diameter tart pan with removable bottom with oil. Stack phyllo sheets on work surface. Using small sharp knife and 11 inch diameter tart pan bottom as guide, cut pjyllo stack into 11 inch diameter round. Transfer 1 phyllo round to prepared pan pressing phyllo into pan and allowing sides to extend above rim of pan (cover remaining rounds with kithen towel). Brush phyllo round with olive oil. Sprinkle 1 tsp Parmesan chees over. Top with another round, brush with oil and sprinkle with 1 tsp parmesan. Repeat with remaining phyllo rounds. Spoon eggplant mixture into phyllo shell. Sprinkle provolone echees evenly over. Overlap alternating tomato and zucchini slices in concentric circles atop eggplant mixture. Brush with oil and season with salt and papper. Sprinkle with remaining 2 tsp parmesam cheese. Bake until zuchhini is just tender and crust is golden, about 1 hour. Cool.

CORNMEAL-CRUSTED ROASTED RATATOUILLE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Combine cornmeal, flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. You can also do this by hand, using a pastry cutter to cut the butter in, or the two-knife method.
• Add water and pulse (or stir with a wooden spoon) until mixture forms a loose dough.
• Remove dough from processor (or bowl) and press into the bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim (or a springform pan).
• Press aluminum foil into the bottom and sides of the pan on top of the dough and weigh down with uncooked rice, raw beans, or pie weights.
• Place tart pan on a baking sheet and bake for 10 minutes.
• Remove from the oven and remove rice (or beans or pie weights) and foil. Return to oven and bake for an additional 5 minutes, or until no longer shiny and wet. Remove from oven and let cool.
• Increase the oven to 400 degrees F.
• For the filling: Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes.
• Line 2 baking trays with aluminum foil, and spray with cooking spray.
• Arrange the eggplant, zucchini, and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes.
• Remove the vegetables from oven and cool.
• Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese and some of the shredded basil.
• Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes.
• Top with rest of the mozzarella cheese and the Parmesan.
• Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted.
• Remove from oven, let cool for 5 minutes, and cut into 8 slices.
• Serve warm.