Classic Ratatouille Tart

Ingredients

• 100 g All-purpose flour
• 60 g Unsalted butter, cold and cubed
• 1 Egg yolk
• 1 small Zucchini
• 1 small Eggplant
• 1 Red bell pepper
• 2 Tomato
• 1 Shallot, thinly sliced
• 2 tbsp Olive oil
• 1 tsp Fresh thyme leaves(optional)
• 30 g Goat cheese, crumbled
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Preheat the oven to 190°C (375°F). In a bowl combine flour and cold butter; rub together until the mixture resembles coarse crumbs, then add the egg yolk and a pinch of salt, mixing until a dough forms. Press the dough into a 20 cm (8‑inch) tart pan, prick the base with a fork, and bake blind for 10 minutes.

2. 2

   While the crust bakes, slice the zucchini, eggplant, red bell pepper, and tomato into 3‑mm rounds. Toss the vegetables with olive oil, salt, pepper, and optional thyme; spread them in a single layer on a baking sheet and roast for 15 minutes, turning once, until just softened.

3. 3

   Remove the tart crust, arrange the roasted vegetable rounds overlapping in a spiral pattern, and sprinkle the sliced shallot and crumbled goat cheese over the top. Return to the oven and bake for another 15 minutes, until the crust is golden and the cheese is lightly melted.

4. 4

   Let the tart rest 5 minutes before slicing and serving.