Ratatouille Tart
Posted in /Cooking/Entrees/Vegetarian on Thursday, September 20, 2018
Yield:
Ingredients
1 sheet puff pastry, defrosted
1/2 Asian eggplant
1/2 smallish zucchini
1/2 small onion
1/2 bell pepper
1/3 - 1/2 cup pizza sauce
2 tablespoons olive oil
Salt and pepper
Few shakes dried thyme
45-55g crumbled feta
Directions
1. Heat the oven to 375F.
2. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 × 15 inches. Slide the pastry onto a baking sheet lined with parchment paper. Prick the pastry all over with a fork, at about 1-inch intervals.
3. Spread the tomato sauce evenly over the pastry, leaving a one-inch border around the edges.
4. Trim the ends off the eggplant, zucchini and onion. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.
5. On a mandolin, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, onion and pepper into very thin slices, approximately 1/8-inch thick.
6. Arrange slightly overlapped slices of vegetables concentrically or in rows over the tomato sauce, alternative vegetables. You'll probably have a few leftovers.
7. Drizzle vegetables with olive oil, season with salt and pepper and sprinkle thyme leaves and feta over the vegetables.
8. Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 25 to 30 min and the vegetables look softened. Slide onto a cutting board and cut into squares or strips. (A pizza wheel worked surprisingly well for this.) Serve warm or at room temperature.
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