Tart Provencal with Ratatouille: A French Delight

Tart Provencal with Ratatouille is an elegant and flavorful French-style tart made by filling a buttery, crisp crust with a delicious combination of vegetables commonly found in a traditional Ratatouille stew. Ratatouille, a classic French vegetable dish, features a variety of fresh vegetables such as eggplant, zucchini, peppers, and tomatoes, which, when combined with a savory tart crust, create a perfect harmony of flavors and textures. Topped with melted Gruyere cheese, this vegetarian dish is an excellent option for lunch or a light dinner, offering a delightful taste of Provence right at your table.

Ingredients

For the Tart Crust:

• 2 cups All-Purpose Flour (Maida) (280 grams)
• 140 grams Salted Butter, chilled and cut into cubes
• 1 teaspoon Salt (use less if using unsalted butter)
• 3 tablespoons Cold Water

For the Ratatouille Filling:

• 1 Japanese Eggplant, cut in half and sliced, soaked in water
• 1 Green Zucchini, cut in half and sliced
• 1 Yellow Zucchini, cut in half and sliced
• 1 Red Bell Pepper (Capsicum), chopped
• 1 Yellow Bell Pepper (Capsicum), chopped
• 1 Onion, chopped
• 3 cloves Garlic, minced
• 7 Tomatoes, blanched, peeled, and crushed
• 3 tablespoons Homemade Tomato Puree
• 2 sprigs Fresh Thyme Leaves (you can also use parsley and marjoram leaves)
• 1/2 teaspoon Sugar
• 5 tablespoons Extra Virgin Olive Oil
• 2 teaspoons Whole Black Peppercorns (or crushed paprika)
• 1 cup Gruyere Cheese (or Cheddar), shredded
• Salt to taste

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Allergen Information

This recipe contains:

• Gluten (from All-Purpose Flour)
• Dairy (from Butter and Cheese)
• While the recipe is vegetarian, it may not be suitable for individuals with lactose intolerance or those following a vegan diet unless substitutions like dairy-free butter and vegan cheese are used.

Please ensure to check the ingredient labels for any other potential allergens, such as gluten or dairy. If preparing for someone with food sensitivities or allergies, it’s important to make necessary substitutions.

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Dietary Preferences

• Vegetarian: This recipe is 100% vegetarian, making it suitable for those following a plant-based diet.
• Gluten-containing: This recipe uses all-purpose flour for the crust, so it’s not suitable for those with gluten intolerance or celiac disease.
• Dairy: The recipe contains butter and cheese, making it unsuitable for those following dairy-free, lactose-free, or vegan diets. However, you can substitute the butter with a dairy-free alternative and use vegan cheese if needed.

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Preparation Instructions

For the Tart Crust:

1. Prepare the Crust: In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled butter cubes and use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs. Alternatively, use a food processor for a quicker method.

2. Add Water: Gradually add cold water, one tablespoon at a time, until the dough begins to come together. Be careful not to add too much water—just enough to make the dough hold together.

3. Chill the Dough: Once the dough has formed, wrap it in plastic wrap and refrigerate for at least 30 minutes. This will help the dough firm up and make it easier to roll out.

For the Ratatouille Filling:

4. Prepare the Vegetables: While the dough chills, prep the vegetables. Cut the eggplant, zucchinis, and bell peppers into slices. Chop the onion and garlic finely. Blanch the tomatoes by making a small X on the bottom of each tomato, then dipping them in boiling water for about 30 seconds, before transferring them to ice water. Peel off the skins, crush the tomatoes, and set aside.

5. Cook the Vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.

6. Add the Ratatouille Veggies: Add the eggplant, zucchinis, and bell peppers to the pan, stirring occasionally. Cook for about 5 minutes until they begin to soften. Add the crushed tomatoes, homemade tomato puree, thyme, parsley, marjoram, and sugar. Season with salt and freshly cracked black pepper (or paprika if you prefer a smoky flavor). Simmer the mixture for 15-20 minutes, allowing the vegetables to meld together and the liquid to reduce.

7. Final Touches: Taste the ratatouille mixture and adjust seasoning if necessary. Remove from heat and set aside to cool slightly.

Assembling the Tart:

8. Roll Out the Dough: Preheat your oven to 375°F (190°C). Take the chilled dough out of the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thickness. Fit the dough into a tart pan, trimming any excess around the edges. Use a fork to prick the bottom of the dough to prevent it from puffing up during baking.

9. Blind Bake the Crust: Line the tart crust with parchment paper and fill with baking beans or rice to weigh it down. Bake in the preheated oven for 10-12 minutes until the edges are lightly golden. Remove the parchment and beans, then bake for an additional 5-7 minutes to ensure the crust is fully cooked.

10. Fill the Tart: Once the crust is baked and slightly cooled, spoon the prepared ratatouille mixture into the crust, spreading it out evenly.

11. Top with Cheese: Sprinkle the shredded Gruyere cheese (or cheddar) over the vegetable filling.

12. Bake: Return the tart to the oven and bake for an additional 20-25 minutes, until the cheese is melted and bubbly, and the crust is golden brown.

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Tips for the Perfect Tart Provencal

• Use Fresh, Seasonal Vegetables: Ratatouille is best made with fresh, in-season vegetables. You can also add other vegetables like tomatoes or mushrooms for additional flavor.
• Chill the Dough Well: Chilling the dough before rolling it out helps prevent shrinkage during baking and ensures a flaky crust.
• Adjust the Seasoning: The herbs in the ratatouille are key to giving the dish its distinct Provençal flavor. Feel free to experiment with thyme, rosemary, or basil for a personal touch.
• Vegan Substitutes: For a vegan version, substitute the butter with vegan butter and use a plant-based cheese.

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Conclusion

Tart Provencal with Ratatouille is a beautiful and flavorful dish that brings the essence of Provence right to your plate. The combination of fresh vegetables, savory flavors, and a crispy, buttery crust makes for a dish that’s both satisfying and visually appealing. Whether you serve it as a main course for lunch or a light dinner, this tart is sure to become a favorite in your recipe collection. Perfect for any occasion, it embodies the heart of French cuisine while being adaptable to various dietary preferences.

Enjoy this delicious, hearty tart with a side salad or a glass of your favorite white wine. Bon appétit!