Tart Provencal With Ratatouille Recipe

Name: Tart Provencal With Ratatouille Recipe
Prep time: 55 min
Cook time: 80 min
Total time: 135 min
Yield: 4
Cuisine: French
Ingredients: 2 cup All-Purpose Flour (2 cups All Purpose Flour (Maida)); 140 g Butter (140 grams Butter (Salted) chilled and cut into cubes); 1 tsp Table Salt (1 teaspoon Salt if using unsalted butter + Salt to taste); 3 tbsp Water (3 tablespoons Water temperature to be cold); 1 piece Japanese Eggplant (1 Japanese Eggplant cut in half, sliced and dunked in a bowl of water); 1 piece Zucchini (1 Green zucchini cut in half and sliced); 1 piece Yellow Zucchini (1 Yellow Zucchini cut in half and sliced); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) chopped); 1 piece Bell Pepper (1 Yellow Bell Pepper (Capsicum) chopped); 1 piece Yellow Onion (1 Onion chopped); 3 cloves Garlic (3 cloves Garlic minced); 7 pieces Tomato (7 Tomatoes blanched peeled and crushed); 3 tbsp Tomato Purée (3 tablespoon Homemade tomato puree); 2 sprig Thyme (2 sprig Fresh Thyme leaves parsley and marjoram leaves); ½ tsp Granulated Sugar (1/2 teaspoon Sugar); 5 tbsp Extra Virgin Olive Oil (5 tablespoon Extra Virgin Olive Oil); 2 tsp Black Peppercorns (2 teaspoon Whole Black Peppercorns (or paprika) ,crushed); 1 cup Cheddar Cheese (1 cup Gruyere Cheese (or cheddar), shredded)

Tart Provencal With Ratatouille Recipe - Dessert Recipes (French)

135 minFrench

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

All-Purpose Flour2 cup · 2 cups All Purpose Flour (Maida)
Butter140 g · 140 grams Butter (Salted) chilled and cut into cubes
Table Salt1 tsp · 1 teaspoon Salt if using unsalted butter + Salt to taste
Water3 tbsp · 3 tablespoons Water temperature to be cold
Japanese Eggplant1 piece · 1 Japanese Eggplant cut in half, sliced and dunked in a bowl of water
Zucchini1 piece · 1 Green zucchini cut in half and sliced
Yellow Zucchini1 piece · 1 Yellow Zucchini cut in half and sliced
Red Bell Pepper1 piece · 1 Red Bell pepper (Capsicum) chopped
Bell Pepper1 piece · 1 Yellow Bell Pepper (Capsicum) chopped
Yellow Onion1 piece · 1 Onion chopped
Garlic3 cloves · 3 cloves Garlic minced
Tomato7 pieces · 7 Tomatoes blanched peeled and crushed
Tomato Purée3 tbsp · 3 tablespoon Homemade tomato puree
Thyme2 sprig · 2 sprig Fresh Thyme leaves parsley and marjoram leaves
Granulated Sugar½ tsp · 1/2 teaspoon Sugar
Extra Virgin Olive Oil5 tbsp · 5 tablespoon Extra Virgin Olive Oil
Black Peppercorns2 tsp · 2 teaspoon Whole Black Peppercorns (or paprika) ,crushed
Cheddar Cheese1 cup · 1 cup Gruyere Cheese (or cheddar), shredded

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Steps

1To begin making the Tart Provencal made with Ratatouille, start prepping with all the ingredients and chop the veggies, and make the tart crust to start.
2Pre-heat the Oven to 190 degrees Celsius.Add Maida and butter in a mixing bowl or the bowl of a food processor.
3Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor). Add cold water as required, until the dough just comes together. (Do not handle the dough too much, work quickly)
4Make a disk and wrap the dough in plastic film. Keep it refrigerated for at least 45 minutes.Grease a 7-inch loose bottom, Fluted tart pan.
5Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan.Carefully pick up the rolled out dough and place on the pan.
6Press the bottom and the sides evenly. Scrape off the excess dough that comes out over the edge.Prick the bottom with the fork and refrigerate the crust for 10 minutes.
7Cut a baking paper slightly bigger than the tart pan.Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)
8Bake for 10-12 minutes. Remove the baking paper and beans and bake the crust for 6-7 minutes, till it is light brown. Cool on a wire rack.
9Invert a glass and place it on a flat surface. Carefully place the tart pan on it. The fluted edge drops down.
10Keep the tart crust on a baking sheet. Use a palette knife to take off the plate at the bottom, ensuring that the crust does not crack.
11Drain the eggplant pieces in a bowl of water.
12Heat about 2 tablespoon oil in a sauce pan. Add the vegetables and stir-fry for a few minutes till they just lose their crunch. Remove onto a plate.
13Heat more oil in the saucepan and add the onions and garlic. Sauté till the onions turn translucent. Add the herbs. Stir well.
14Add the vegetables,tomato puree, and cook.Add salt, pepper, sugar and cook for 6-7 minutes. Take off the heat.
15Spread the Ratatouille filling on the baked tart crust.Top with the shredded cheese.
16Bake for 12-15 minutes or till the cheese melts and the top turns brown.Cut Tart Provencal made with Ratatouille into wedges and serve hot.
17Serve the Savory Tart Provencal with Ratatouille along with a Bean sprout and Corn salad, for a hearty meal with family and friends.