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Ratatouille Tart Recipe

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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Main Course
Cuisine: French
Ingredients Method

Ingredients
  

  • 1 zucchini/squash
  • 1 eggplant
  • 2 tomatoes
  • 1 white onion, sliced
  • 1 red pepper, sliced
  • 6 cloves garlic
  • fresh thyme
  • salt to taste
  • olive oil
  • 1 pie crust (gluten free optional)
  • 1 egg

Method
 

  1. Preheat the oven to 300 degrees Fahrenheit. 
Sauce
  1. Add some olive oil to a pan, and sautee the onions, red pepper & garlic over medium heat until the softened.
  2. When done, add to a blender with some olive oil & salt and blend till smooth.
Tart Assembly
  1. While the veggies are cooking, thinly slice the eggplant, squash/zucchini and tomato (a mandolin can help with everything but the tomato)
  2. When the sauce is done, roll out the pie crust, and sauce it like you would a pizza, leaving the edges untouched.
  3. Layer the sliced vegetables in the outer row. Use the same order to get a pretty effect. For example, squash, eggplant, tomato, then repeat. Fill in the entire tart.
  4. Fold over the sides of the tart all the way around. Beat the egg and brush it across the tart edges.
  5. Sprinkle some salt on top, lay a parchment paper loosely on top and pop it in the oven for 90 minutes. When done, sprinkle fresh thyme on top.