The hot summer months are definitely my favorite season for local vegetable bounties and I must say this tart could not have been more perfect for putting our CSA share to great use. Of course, ratatouille is generally a summer vegetable concoction, but it also happens to be quite transformative, popping up in everything from stews and casseroles to galettes and tarts. This pizza-like version was a definite hit for us and provided ample lunches and sustained deliciousness throughout the week. While the vegetable preparation may seem a little intense, a mandoline can knock these slices out at lightening speed. The most time consuming step is easily the vegetable arranging, which walks the line between fun and tedious, particularly if you happen to be pressed for time!
Roasted Ratatouille Tart
Adapted from smittenkitchen.com
1 box of frozen puff pastry sheets, thawed overnight in the fridge
1 medium eggplant (~1 lb)
1 medium zucchini
1 medium yellow squash
1 red bell pepper
1 small red onion
4 garlic cloves, sliced thin
2 tsp fresh thyme leaves
1 tsp kosher salt
1/4 tsp black pepper
1/4 c. olive oil
14.5-oz can diced tomatoes
- Preheat oven to 375 degrees. On a baking sheet covered with parchment paper, unfold puff pastry and fill the surface area of the baking sheet by cutting and rearranging pieces, as necessary.
- Using a mandoline, thinly slice (1/8”) the eggplant, zucchini, yellow squash, bell pepper, and red onion, placing everything in a large bowl. Add garlic, thyme, olive oil, salt and pepper to bowl and thoroughly coat vegetables, tossing with your hands.
- Spread tomatoes and juices across puff pasty leaving a 1-inch border and begin laying out the vegetable slices in an overlapping and alternating pattern. If you end up with extra veggie slices, just throw them in a skillet and sauté until softened.
- Bake for 45-60 minutes, until vegetables are roasted and pastry has browned.