14 April 2016

Ratatouille Tart recipe (tarta Ratatouille)








First I have to say  I saw a lot of  Ratatouille tart recipes, because I had this idea many times. Finally I choose  this recipe 
and adapted.
Was amazing and used eggplats and zucchinis I had ,

Source : Bite me More 







Ingredients

Butter crust

1 1/2 cups flour
1/2 teaspoon salt
6 tablespoon cold butter cut into cubes
3 tablespoons ice water

Vegetable filling

2  medium eggplants thinly sliced
2 medium zucchini thinly sliced
3 medium tomatoes
2 tablespoon oil
1/4 tsp salt
1/4 tsp ground black pepper

1 tablespoon olive oil
1 medium white onion thinly sliced
1/4 cup grated parmesan cheese 
3/4 ricotta cheese 
1/4 cup tomato sauce
1/4  cup  sheredded fresh basil leave

Method

Crust
Combine flour, salt and butter in the bowl of a food processor. Pulse until coarse meal, about the size of peas.
Slowly add the water  until the dough starts to come together.
Turn the dough out onto the counter, shape into a round disc and thhtly wrap in plastic wrap.
Refrigerate  by 1 hour.

Preheat oven to 180°c  (350°F)
On a lightly floured surface roll the dough out to fit a tart pan.
Place the dough in the tart pan and trim excess dough.
Press aluminium foil over the dough and weigh down with uncooked beans  . Place tart pan on baking sheet and bake 15 minutes,
Remove from oven and remove foil.
Return to oven and bake for 10 minutes or until no longer shny and wet.
Remove from oven and let cool.

For the filling

Place the eggplant slices in a colander and sprinkle lightly with a few pinches of salt. Allow to drain for 25 minutes. Rinse eggplant under cold water and pat dry with paper towel. Line 2 baking sheets with aluminum foil and brush with some oil. Lay eggplant and zuchhini slices in a single layer on the prepared baking sheets.
Brush with oil and sprinkle with salt and pepper.

Roast oven for 12 minutes, until are slightly softened.
Remove from oven and set aside.

In a large skillet heat 1 tbsp of oil and saute the onions until soft.

To assemble the tart :

Spread ricotta cheese over baked tart crust. Follow with tomato sauce.Scatter cooked onion slices on top.
Starting from the outside of the crust, begin to spiral, the eggplant, tomatoes and zucchini slices, slightly overlapping until the surface is covered.
Sprinkle with salt, pepper and top with parmesan cheese and  basil leaves .
Bake at 180 °C  (350F) for 25 - 30 minutes.
Remove from oven and let cool 5 minutes before serve.



Print recipe here



Little Basil/oregano  and purple Basil






Basil oregano :
For first time I used it, smell delicious and tasty like  a mix  of oregano and basil and is more smooth than  others basil.







En español

Tarta Ratatouille






















64 comments:

  1. looks so good, never made a vegetable pie.

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  2. This ratatouille tart looks delicious! Great way to eat your vegetables.

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    Replies
    1. Thanks Dawn I love zucchini and eggplants:)

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  3. Gloria, I think that my better half would really like this tart... I don't think that I've ever seen or used either the little Basil/oregano or the purple Basil. We'll have to look for them and try growing some. Take Care, Big Daddy Dave

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    Replies
    1. This basil/oregano is new for me and really I love.
      Try to find now in your spring/summer is the best time for basil.
      Take care.

      Delete
  4. I would love a slice too! It looks so beautifully done, Gloria.

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  5. Wonderful Gloria, sana e gustosa, I like it!

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  6. Replies
    1. Thanks dear and Im sure Beate would love this. Send her love and hugs :)

      Delete
  7. Yummy... can I have some?? :)
    http://thatisammore.blogspot.it/
    That’s amore ♥ ♥ ♥

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  8. what a delicious tart Gloria, i love ratatouille ! have a nice weekend, un abbraccio !

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  9. Gloria this looks amazing.
    I would just make it with a low carb crust base, which I'm sure would work ok ...

    All the best Jan

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  10. Adoro le verdure e questa torta salata con la ratouille è irresistibile! Buonissima!
    Un bacio e buon fine settimana :)

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  11. I love this kind of tart ! Totally "provençal" like in the south of France!
    Bises

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  12. Adoro la ratatouille, love this. Buon fine settimana Gloria :)

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  13. Quite the combo indeed there at your feed

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  14. I just watched this movie with the rat, the other day. But I've never made the dish. Looks great.

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  15. Bella da vedere e sicuramente buonissima!!! Brava Gloria!!!
    Un bacione

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  16. Che bella la tua torta! Cosi bella e colorata. Buon wekeend cara!

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  17. Love ratatouille - your tart makes it elegant!

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  18. A perfect recipe, Gloria. Healthy and tasty!
    A big hug,
    MG

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    Replies
    1. Grazie Maria Grazia . Un abbraccio !

      Delete
  19. i totally love ratatouille!!!!!!!!!!!!! The tart looks amazing!

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  20. So beautiful, Gloria! I cannot wait till we get ripe, summer tomatoes! I'd love to make this :)

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    Replies
    1. Yes summer tomatoes are the best !! ;)

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  21. La encuentro deliciosa Gloria!! me apunto la receta que me encanta. Besos

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  22. Never seen basil/oregano or purple basil. Must look for them. The tart looks so pretty... and healthy!

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    Replies
    1. Suzy I love these new basil I find this summer, love it!!

      Delete
  23. Ratatouille in Greece we call it briam and I love it! I love your tart as well! Looks very inviting!

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  24. Bellissima da vedere e sicuramente buonissima da mangiare!!!
    Che bello il basilico viola, non l'avevo mai visto!!!
    Baci

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  25. What a healthy (and I'll bet delicious) dish!

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    Replies
    1. Really is healthy and delicious Inger :)

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  26. Ma che meraviglia! Un bellissimo impatto visivo, oltre che un piatto veramente gustoso! Buona serata

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  27. Would love to try it with herbs Gloria ~ Thanks and wishing you happy week ~

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  28. adoro questa tarte salata con le verdure, un abbraccio SILVIA

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  29. très gourmand et joliment présenté bravo
    bonne soirée

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  30. Questa torta salata è irresistibile!!! Bravissima

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  31. I love ratatouille and this tart looks and sounds amazing. I wish I could have it right now!
    ~Jess

    ReplyDelete

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Gracias por pasar un momento y comentar, gloria.

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