photo by Eileen
:: Ratatouille Tart | adapted from a recipe in Once Upon a Tart
• 10 1/2-inch cornmeal tart shell, baked (recipe follows)
• 1 large eggplant, diced
• Salt, for "sweating" the eggplant
• 1 zucchini, quartered lengthwise and cut into 1-inch pieces
• 1 yellow squash, quartered lengthwise and cut into 1-inch pieces
• 1/4 cup olive oil
• 8 garlic cloves, peeled and minced
• 5 plum tomatoes, cored, quartered lengthwise, and cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch cubes
• 1 small red onion, diced fine
• 1 teaspoon herbes de Provence
• 2 large eggs
• 1/4 cup light cream
1. Preheat oven to 450˚F.
2. Put the eggplant in a colander and sprinkle generously with salt. Toss to coat. Place colander in the sink and let eggplant rest for at least 20 minutes.
3. In a large bowl, toss the zucchini and the yellow squash with a tablespoon of olive oil, 1/4 teaspoon salt, a little freshly ground black pepper, and 1/3 of the minced garlic. Transfer to a sheet pan and spread evenly in a single layer. Roast on the middle rack of the oven until they begin to brown, 8-10 minutes. Remove pan from the oven and scrape the zucchini, squash, and pan juices off the sheet pan and into a large, second bowl. Toss the tomatoes in the first bowl with a tablespoon of olive oil, 1/4 teaspoon salt, some black pepper, and 1/3 of the garlic. Spoon the tomatoes evenly on the sheet pan and roast for about 10-15 minutes, or until they begin to brown around the edges. Remove from the oven and scrape the tomatoes into the bowl with the zucchini.
4. While the tomatoes are roasting, toss the red pepper and onion with a tablespoon of olive oil, 1/4 teaspoon salt, and some black pepper to taste, and the remaining minced garlic. Spread the red pepper and onion mixture onto the sheet pan and roast for about 10 minutes. When done, scrape into the bowl with the other cooked vegetables.
5. Repeat with the eggplant (shake the colander briefly to remove the salty liquids), but without any additional salt. Spread the diced eggplant out evenly on the sheet pan and roast until it begins to brown. Remove the pan from the oven and scrape the eggplant into the bowl with the other vegetables. Add the herbes de Provence and toss the vegetables together. Reduce the oven temperature to 375˚F.
6. Whisk the eggs in a small bowl; add the cream and whisk to combine. Pour the custard onto the vegetables, stirring to coat them evenly.
7. Pile the ratatouille into the prebaked tart shell. Place the tart on the center rack of the oven and bake for approximately 20 to 25 minutes, or until the custard is just set.
8. Remove the tart from the oven and let rest for several minutes before removing the tart ring. Slide the tart onto a cutting board to slice. Serve warm or at room temperature.
:: Cornmeal Tart Crust
• 1 1/4 cup unbleached, all-purpose flour
• 1/4 cup stone-ground cornmeal
• 1/2 teaspoon sea salt
• 1/2 cup cold, unsalted butter, cubed
• 4 tablespoons ice water
1. Combine flour, cornmeal and salt in the bowl of a food processor. Process briefly.
2. Add the butter and pulse until the size of small peas. Add the ice water and process until the dough just begins to come together.
3. Place the tart dough on a sheet of plastic wrap and press into a disk. Wrap in the plastic and refrigerate for 2 hours before rolling.
4. Remove dough from refrigerator and roll between 2 lightly floured sheeted of waxed paper. Transfer dough to the tart pan. Trim. Place tart shell in the freezer while preheating the oven to 400˚F.
5. Remove tart shell from freezer and line with foil. Fill the foil-lined tart shell with dried beans or rice. Bake on the middle rack of the oven for 15 minutes. Remove foil and beans or rice. Continue to bake the tart shell until golden.
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