Tarte façon ratatouille
Ratatouille Tart
The summer vegetables of Provence, arranged in a beautiful spiral. A real showstopper for a summer lunch.
Equipment: 9-inch tart pan with removable bottom
Contains: milk, eggs, wheat. Always check the labels of store-bought crusts.
Ingredients
- 1 recipe Pâte Brisée, or 1 store-bought crust (refrigerated pie crust or 1 sheet of frozen puff pastry)
- 6 oz (170 g) slender eggplant
- 10 oz (285 g) small zucchini (about 2)
- 9 oz (255 g) plum (Roma) tomatoes (about 4)
- 3 tablespoons tomato paste
- 1 garlic clove, grated
- 3 tablespoons olive oil, divided
- Fine sea salt and black pepper
- 1 1/2 teaspoons herbes de Provence
- 3 tablespoons (20 g) finely grated Parmesan cheese
Instructions
- Line the tart pan with the crust and blind-bake it (see How to Blind-Bake a Crust). Keep the oven at 375°F (190°C).
- Slice the eggplant, zucchini and tomatoes into 1/8-inch rounds (a mandoline makes this easy).
- Mix the tomato paste, garlic and 1 tablespoon of the olive oil and spread over the bottom of the crust.
- Arrange the vegetable slices upright, alternating colors, in a tight spiral from the edge to the center.
- Drizzle with the remaining olive oil and season with salt, pepper, herbes de Provence and Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake 20 minutes more, until the vegetables are tender and lightly roasted.
Olivier's tip
Choose an eggplant and zucchini of about the same diameter: your spiral will be much neater.
A word from Paris
Ratatouille became famous around the world thanks to a certain animated movie from 2007, starring a rat who dreams of cooking in Paris. I can assure you that there are no rats in Paris restaurant kitchens. Well... almost certainly.
French word of the day
légumes
lay-GOOM
vegetables
