Ratatouille Tart

1 cup all-purpose flour
pinch of salt
6 tablespoons frozen unsalted butter, cut into pieces
1/4 cup ice water
1 small eggplant, about 1 1/4 lb., peeled and finely diced
6 tablespoons olive oil
2 shallots, finely chopped
1/2 lb. white mushrooms, sliced
1 small red bell, seeded and diced
2 cloves garlic, minced
salt and ground pepper
3 eggs, beaten
1 cup crushed tomatoes
2 tablespoons finely chopped fresh flat-leaf (italian) parsley
1/4 cup chopped fresh basil
1 teaspoon chopped fresh thyme
5 tablespoons grated parmesan cheese
3 tablespoons dijon mustard
5 tablespoons shredded gruyère cheese
6 cherry tomatoes, halved

Preheat an oven to 375°F. In a food processor, combine the flour and salt and process to blend. Add the butter and process until the mixture resembles coarse meal, 5 to 10 seconds. With the motor running, add the water until the dough just comes together. On a floured work surface, press the dough into a disk. Roll out to fit an 11-inch tart pan with a removable bottom. Trim even with the rim. Place on a baking sheet. Prick the bottom and sides with a fork, line with waxed paper and fill with pie weights. Bake for 20 to 25 minutes. Let cool. Remove the paper and weights.

Place the eggplant in a colander, sprinkle with salt and let stand for 15 minutes. Rinse and pat dry. In a fry pan over medium heat, warm the oil. Add the shallots and sauté until soft, 3 minutes. Add the eggplant, mushrooms and red pepper and sauté, stirring, until soft, 7 to 10 minutes. Add the garlic and cook for 1 minute. Season with salt and pepper. Transfer to a bowl.

In small bowl, stir together the eggs, crushed tomatoes, parsley, basil, thyme, 2 tablespoons of the Parmesan cheese and the eggplant mixture to make the filling. Spread the mustard over the baked pastry shell. Sprinkle with the Gruyère. Return to the oven and bake until the cheese just begins to melt, 5 to 7 minutes. Pour in the filling. Arrange the cherry tomatoes around the outside of the tart. Sprinkle the remaining 3 tablespoons Parmesan cheese over the top. Bake until just set, 25 to 30 minutes. Let cool, then remove the sides of the tart pan and transfer the tart to a plate. Serve warm or at room temperature.

 Serves 6.



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