photo: telegram.com
A while back, I posted a recipe for a salmon quiche. Recently, I came across this recipe for Ratatouille Tart in the Worcester Telegram & Gazette and thought great, another quiche recipe to try. As I looked closer, I wondered if a quiche and tart are two different things. I see no need for several eggs in the recipe below. Whatever you call it, it’s a yummy new recipe to add to my collection. And I’ve always wanted to make ratatouille (well after I saw the cute movie by the same name) but that’s a recipe for another day.
I wasn’t sure really what herbes de provence contained but apparently it’s a mixture that typically contains rosemary, marjoram, basil, bay leaf, thyme and sometimes lavender flowers and other herb, with thyme dominating the taste.
Ingredients
1 ready-to-use pie crust
1 tablespoon extra-virgin olive oil
3 tablespoons chopped yellow onion
2 cloves garlic, chopped
1 medium zucchini, sliced or cubed
1 small eggplant, cubed
1/2 red bell pepper, seeded, and chopped
3 ripe tomatoes, peeled and chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried herbes de Provence
Preparation
Preheat oven to 400 degrees.
Place the prepared pie pastry in a 9- or 10-inch tart pan with a removable bottom. Line the pastry with a sheet of aluminum foil and add pie weights, rice or dried beans. Place in the oven and bake until the edges are firm, about 10 minutes. Remove the foil and the weights and bake until the bottom is opaque, about 2-3 minutes. Remove and set aside to cool.
In a heavy-bottomed casserole, heat the olive oil over medium-high heat. When it is hot, add the onions and cook until translucent, 2-3 minutes. Add the garlic and cook another minute or two, then add the zucchini, eggplant and peppers. Sauté, stirring often, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, pepper and herbs. Bring to a boil, stirring. Reduce the heat, cover and cook until the tomatoes have dissolved and the vegetable are soft, yet still intact, 20-30 minutes. Remove the cover, increase the heat to medium high and cook, stirring from time to time, until thick and jammy, about 20-30 minutes longer. Spoon the ratatouille into the partially baked tart shell, leaving as much juice behind as possible. Fill to about 3/4 full.
Reduce the oven to 350. Place the tart in the oven and bake until the filling has set and the pastry edges are golden, about 15 minutes. Remove to a rack and let cool 30 minutes before serving. To serve, gently slide a knife around the edges to release any pastry that might be sticking, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm. Makes 6 to 8 servings.
If you find blue cheese too powerful, lighten it a bit by using half blue cheese and half soft goat cheese.
Recipe via: www.telegram.com
