Wednesday, September 2, 2009

Ratatouille Tart

One of my favorite magazines is Cuisine At Home. I love it. There are no ads, which 3/4 of other magazines are littered with ads, this one none.

I just recently started getting Cuisine At Home (thank you Melissa) and while I was thumbing through it I stopped on a certain page. It had a beautiful tart with zucchini, summer squash, red peppers and onions on it. I was destined to make it.

Ratatouille Tart

1 1/2 yellow squash
1 1/2 zucchini
1 1/2 red bell pepper
1/4 red onion
3/4 cup shredded firm chevre (goat cheese, 2.5 oz)
2 Tbsp. thinly sliced basil
1 Tbsp. extra-virgin olive oil
salt & pepper

Prepare the dough: Pulse 1 1/2 cups all purpose flour and 1/2 tsp. each table salt and black pepper in a food processor. Add 6 Tbsp. cold, diced unsalted butter and 3 Tbsp. cold, diced shortening; pulse until pieces of butter and shortening are the size of peas. Add 3 Tbsp. ice water; pulse to combine. Shape dough into a flat disk; refrigerate at least 30 minutes.

Preheat oven to 375 degrees.

Roll dough to a thickness of 1/4 inch; fit dough into a 9-inch tart pan. Press dough into pan's fluted edge; trim excess. Cover tart shell with aluminum foil; fill with dried beans.

Bake crust until it feels dry, about 25 minutes; remove foil and beans and bake shell 5 minutes more. Remove shell from oven. Let tart shell cool at room temperature.

Using a mandoline, slice squash, zucchini, and bell pepper into rounds and onion into half-moons, all 1/8 inch think. Pat vegetables dry with paper towels. Sprinkle chevre cheese and basil over bottom of tart.

Arrange vegetables around edge of tart shell repeatedly overlapping two slices each of yellow squash, zucchini, and bell pepper, followed by three slices of onion. Arrange a small circle of vegetable slices inside the first circle. Use squash slices to cover center of tart.

Drizzle tart with oil; season with salt and pepper. Bake until tart is golden brown around the edge, about 30 minutes.

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