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.
- 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
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