Ratatouille Tart

Ratatouille Tart

Ratatouille Tart is rated 3.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4

In this fresh take on ratatouille, the Provençal vegetable stew, we arrange the traditional components of the dish on a sheet of puff pastry, add a dollop of herbed goat cheese and bake until golden brown. A drizzle of balsamic vinegar provides the finishing touch. Serve as a hearty appetizer or as a side dish to a bistro-style meal.

Ingredients:

  • 1 sheet frozen puff pastry (1/2 package), thawed
  • 5 oz. (155 g) tomatoes, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1/2 Asian or baby eggplant, thinly sliced
  • 1/2 red onion, thinly sliced
  • 3 Tbs. extra-virgin olive oil, plus more for drizzling
  • 10 fresh thyme sprigs
  • Kosher salt and freshly ground pepper
  • 1 egg beaten with 1 Tbs. water
  • 2 oz. (60 g) herbed goat cheese
  • Balsamic vinegar for drizzling

Directions:

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

Trim the puff pastry into a 12-by-9-inch (30-by-23-cm) rectangle. Transfer to the prepared baking sheet.

In a large bowl, combine the tomatoes, zucchini, eggplant and onion. Add the olive oil and the leaves from 5 of the thyme sprigs. Season with salt and pepper and toss gently to combine. Arrange the vegetables, slightly overlapping, on the puff pastry, leaving a 1/2-inch (12-mm) border uncovered. Lightly brush the exposed pastry with the egg wash.

Bake the tart for 20 minutes, then reduce the oven temperature to 350°F (180°C). Remove the tart from the oven, dollop with the goat cheese and drizzle lightly with olive oil. Continue baking until the pastry is golden brown and the vegetables are tender, 10 to 12 minutes more.

Remove the tart from the oven and let cool for 5 minutes. Drizzle with balsamic vinegar, garnish with the remaining thyme sprigs, cut into slices and serve warm. Serves 4.

Williams Sonoma Test Kitchen

Rated 1 out of 5 by from Recipe changed.... :( I remember making this recipe a few years ago and loving it. The recipe listed above is not the same. As the previous reviewer mentioed, the original recipe had gruyere and dijon in it and was delicious. Where is the orginal recipe?
Date published: 2019-09-06
Rated 5 out of 5 by from Perfect for Company and Leftovers Don't cook very often, but made this tart for guests. They absolutely loved it. Has become my signature dish. By adding some zucchini and squash to the filling, ended up with more than could fit in an 11-inch tart pan. With the extra filling, I made personal sized tarts the next day. They were better than the first go-round! The filling sat in the fridge overnight, and I believe this allowed the flavors to blend beautifully. Very easy to repeat and customize. The Gruyère cheese/Dijon mustard combo is to die for, so don't cut corners on those.
Date published: 2012-10-29
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