Roasted Ratatouille Tart

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When it’s late summer or early fall and eggplant, sweet peppers, and zucchini are still everywhere you look, ratatouille is an obvious choice. Obvious or not, on its own, ratatouille isn’t always very exciting. However, when the vegetables are chopped and oven-roasted and then nestled into the middle of buttery, flaky pastry, it becomes something very worth talking about. This is from The Fresh & Green Table which continues to deliver one great dish after another as I cook through it. When I first saw this in the book, I knew I’d be making it before eggplant season ended. 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’re in the tart along with the goat cheese and parmesan, they’ll be delicious no matter how they’re cooked.

After chopping eggplant, zucchini, and sweet peppers and halving some cherry tomatoes, everything was tossed with olive oil, seasoned, and roasted for about 30 minutes. Meanwhile, the pastry was made and left to chill, and it could be made in advance and refrigerated for a couple of days. The dough was rolled into big circle, but it doesn’t need to be precise. Some shredded parmigiano reggiano was strewn about in the center and topped with some of the roasted vegetables. Next, crumbled goat cheese and more parmesan were added followed by another layer of vegetables. The dough was folded up and over the edges and brushed with egg wash. The top of the tart was sprinkled with more parmesan, and I added a pinch or two of flaked sea salt before popping it in the oven.

This was one of those crusts that shatters in the loveliest way as a knife slices into it. It was rich and crisp and golden and made an excellent vehicle for the ratatouille. So, if you’re like me and feel ratatouille lacks pizzazz all by itself, you should definitely consider using it as a filling for a savory tart.

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