She's calling a cab, while he's having a smoke and she's taking a drag...

Early fall still produces copious amounts of eggplant, sweet peppers, and zucchini with these fresh delights ratatouille is an obvious choice. Obvious or not, on its own, ratatouille is not always overly exciting. However, when the vegetables are chopped, oven-roasted and then nestled into the middle of buttery, flaky pastry, it becomes something very worth talking about. As the vegetables are roasting, you can decide how far you want to take them depending on whether you want a completely tender ratatouille or one with some texture. But, I have to say, once they are in the tart along with the goat cheese and Parmesan  they will be delicious no matter how they are cooked. This was one of those crusts that shatters in the loveliest way as a knife slices into it. It was rich, crisp, and golden which created an excellent vehicle for the ratatouille.

Roasted Ratatouille Tart

Pastry:

1 eggs 

2 1/2 C plain good quality white flour

1 C unsalted butter 

1 teaspoon of salt

2 teaspoons of ice cold water

Filling:

1 eggplant, diced

1 bell pepper, diced

1 zucchini, diced

1/2 pint cherry tomatoes

1 jalapeno (optional)
1 onion diced

3 garlic cloves minced
fresh thyme

salt and pepper to taste

olive oil

squeeze of lemon

grated Parmesan

goat cheese (optional)

Sift flour and salt to a large bowl, add the butter.  Use your hands to rub the butter into the flour until the batter looks like bread crumbs. Whisk one egg and add iced water to bring the dough together.

Knead for a minute to form a smooth pastry, shape into a flat ball and wrap with saran.

Chill the dough for at least 30 minutes. 

Place all vegetables and thyme on a roasting sheet. Drizzle with olive oil, season with salt and pepper. Roast to desired consistency.  I left mine with a little crunch (they are going back in the oven once placed in the pastry). 

Flatten pastry, this does not have to be perfect...go for a rustic look. Place roasted veggies in the center, fold edges toward the center. Brush edges with oil, top with goat cheese if using. Grate Parmesan over entire tart. Bake 400 until golden and bubbly, about 15-20 min. Once out of the oven squeeze a dash of lemon juice over the top to brighten the roasted veggies.

Until tomorrow...Peace.