Thai‑Style Ratatouille Tart

Ingredients

• 1 sheet puff pastry sheets
• 1/2 medium eggplant
• 1 small zucchini
• 1/2 red bell pepper
• 1 small tomato
• 1 stalk lemongrass
• 2 kaffir lime leaves
• 2 tbsp olive oil
• 1 clove garlic
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   Preheat the oven to 200°C (390°F). Roll out the puff pastry sheet to fit a 20 cm tart pan, prick the base with a fork, and bake blind for 8 minutes.

2. 2

   While the pastry bakes, dice the eggplant, zucchini, red bell pepper, and tomato into ½‑inch pieces; mince the garlic; bruise the lemongrass stalk and finely chop the kaffir lime leaves.

3. 3

   Heat olive oil in a skillet over medium heat, add garlic, lemongrass, and lime leaves, sauté 1 minute, then add the diced vegetables, season with salt and pepper, and cook, stirring, for 7 minutes until softened but still firm.

4. 4

   Remove the skillet from heat, discard the lemongrass stalk, spread the ratatouille evenly over the partially baked pastry, and return to the oven for another 12 minutes until the pastry is golden and the topping is bubbling.

5. 5

   Let the tart rest 2 minutes, slice, and serve warm.