Roasted vegetables are the star of the show in this delicious, vegetarian main dish. In a large saucepan, heat 2 tablespoons of the olive oil. Spoon onto a paper lined tray in a thin layer and bake at … Rustic Ratatouille Tart. Preheat oven to 375 degrees. 7 Bake tart for 25 minutes or until pastry is puffed and golden. Ratatouille Tart Early Summer 2006. Reserve. Please configure the Recipe Tip in the dialog. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Using a mandolin, slice the zucchini, the yellow squash, the eggplant and the tomatoes 1/4 inch thick. Cut all vegetables into about ½-inch (1-cm) dice. 9 Drizzle tart with extra olive oil and top with remaining basil. Combine capsicum, zucchini, onions and garlic cloves in a bowl. Bake pastry at 200°C for 20-25 minutes until golden. Ratatouille Tart. Leave in the pan to cool for 5 minutes. Instructions. This method for making ratatouille is unorthodox but wonderful. Four recipes which we marked as keepers and there were many others we would have liked to have tried. Cover and cook over medium heat until they are soft (about 10 minutes). Sprinkle cheese and basil over bottom of tart. Another great appetizer to add to your list. 0 Shares. Obvious or not, on its own, ratatouille isn’t always very exciting. Print Friendly Version. Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of zucchini, yellow squash, red bell pepper, and onion. Ratatouille Tart: 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. 8 Place a board or platter large enough to cover the pan over the tart; flip tart onto board, then remove the lining paper. (the onion tends to fall apart – just use a generous … photograph by Jeffrey Placzek. When it’s late summer or early fall and eggplant, sweet peppers, and zucchini are still everywhere you look, ratatouille is an obvious choice. Roasted Ratatouille Tart by Melissa • January 23, 2011 • 15 Comments. Cool. Step 4. It is an outstanding make-ahead dish that also works beautifully when tossed with pasta. Pat dry with paper towels. BY: Lucy Waverman. Prick the pastry all over with a fork, at about 1-inch intervals. We made this cornmeal-crusted roasted ratatouille tart from our Appetizers booklet by Fine Cooking on Saturday night. This booklet has become our new favorite. Transfer the tart shell to a rack and let cool to room temperature, about 1 hour. Cut tart … Stir in butter and toss until well combined. The vegetables and tomatoes are roasted together with lots of fresh herbs and garlic. Roasted Ratatouille Tart. In a skillet, heat the olive oil and add the onions and some salt. Meanwhile, make the ratatouille. Heat the oven to 375°F. This rustic tart is quick and easy, full of end-of-summer roasted vegetables encased in a whole grain crust and topped with a good feta cheese… a pretty perfect meal for a crisp, cool evening. Slide the pastry onto a baking sheet lined with parchment paper.