Ratatouille tart with flaky cheddar & thyme pastry
Bake cheesy puff pastry topped with a smoky aubergine and tomato compote and roasted courgettes for this stunning tart. It's ideal for lunch with friends.
Direction:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the flour, salt, dried thyme and shredded cheddar cheese.
3. Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add in the cold water and mix until the dough comes together.
5. Roll out the dough on a floured surface into a circle about 1/4 inch thick.
6. Transfer the dough to a 9-inch tart pan and press it into the bottom and up the sides.
7. Place the tart pan in the fridge to chill while you prepare the ratatouille filling.
8. In a large skillet, heat 1 tbsp of olive oil over medium heat.
9. Add the diced eggplant, zucchini, yellow squash, and red bell pepper to the skillet and cook for 5 minutes, stirring occasionally.
10. Add the diced onion and minced garlic to the skillet and continue to cook for another 5 minutes.
11. Season the vegetable mixture with dried oregano, basil, red pepper flakes, salt and pepper.
12. Let the ratatouille filling cook for an additional 5 minutes until all the vegetables are tender.
13. Remove the tart crust from the fridge and spread the ratatouille filling evenly over the crust.
14. Drizzle the remaining 1 tbsp of olive oil over the top of the filling.
15. Bake the tart in the preheated oven for 25-30 minutes, until the crust is golden brown and the filling is bubbly.
16. Let the tart cool for a few minutes before slicing and serving. Enjoy your delicious ratatouille tart with flaky cheddar & thyme pastry!
