https://www.copymethat.com/r/roJBYFILP/roasted-ratatouille-tart-with-goat-chees/
106163206
gHIqwMU
roJBYFILP
2024-10-31 08:25:29
Roasted Ratatouille Tart with Goat Cheese and Mint
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Ingredients
- The crowd-pleasing filling of this savory tart is a mix of summer ratatouille-ish vegetables, though it doesn’t turn out stewlike, just pleasantly moist. It’s super-easy to make but does need 45 minutes or so in the oven. The dough recipe makes 2 disks, enough for two tarts; you can freeze the second disk for 3 to 4 weeks.
- This recipe is excerpted from The Fresh & Green Table. Read our review.
- subheading: For the dough:
- 2 cups unbleached all-purpose flour, more for dusting
- ½ tsp. table salt
- 1 cup very cold unsalted butter, cut into ½-inch cubes
- ¼ cup ice water
- subheading: For the filling:
- 6 oz. medium cherry tomatoes, halved (about a heaping one cup)
- 4 oz. red or yellow bell pepper, cut into ¾-inch dice (about 1 cup)
- 4 oz. Italian (or other small) eggplant, skin scored and cut into ¾-inch dice (about 1-½ cups)
- 4 oz. zucchini, cut into ½-inch dice (about 1 cup)
- 4 oz. (about ½ medium) red onion, cut into ¾-inch dice (about 1 cup)
- 2 Tbs. extra-virgin olive oil
- Kosher salt
- subheading: For the egg wash:
- 1 egg yolk
- 2 tbsp. heavy cream
- subheading: For the tart:
- ¼ cup grated Parmigiano-Reggiano
- 1 cup cold fresh goat cheese, crumbled while still chilled
- 1 Tbs. thinly sliced fresh mint
Steps
Directions at finecooking.com
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