Roasted Ratatouille Tart with Goat Cheese and Mint

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

Directions at finecooking.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer