Lasagna Ratatouille Tart

Lasagna-ish Ratatouille-ish Tart
Inspired by 101 Cookbooks and Cuisine at Home, 2009

ingredients
tart
1 1/2 c flour
1/2 t salt
1/2 t black pepper
6 T butter, diced & chilled
3 T shortening, diced & chilled
3 T (+) ice water
filling
3 garlic cloves, minced
1/4 c diced onion
2 T olive oil
red pepper flakes
1 can diced tomatoes
1-2 yellow squash, thinly sliced (1/4")
1-2 zucchini squash, thinly sliced (1/4")
1 1/2 cups ricotta cheese (or other combo - I had about 3/4 cup at home and combined some parmesan and goat cheese as well as a little Boursin cheese spread to make 1 1/2 cups)
2 T thinly sliced basil
1/4 cup shredded mozzarella or other cheese for topping, optional
salt and pepper
olive oil for drizzling

instructions
To prepare tart dough, pulse flour, salt, pepper in food processor. Add butter and shortening and pulse until pea-sized clumps form. Add 3 T water, pulse to combine. Shape dough into flat disk and refrigerate at least 30 minutes.

Preheat oven to 375 F. Roll dough to 1/4 " thickness and fit into 9-inch tart pan. Press to edge and trim excess. Cover w/ foil or parchment paper and fill with dry beans, weights, whatever. Bake about 25 minutes, remove foil and beans and bake 5 more minutes. Let cool to room temperature.

Meanwhile, Stir garlic, olive oil, red pepper and a little salt into small saucepan. Bring to med-hi heat and once garlic sizzles, add tomatoes (drain them a little before adding). Simmer about 10 minutes and remove. Let cool.

Using a mandoline (or cutting carefully with a knife) slice zucchini and yellow squash into 1/4 inch disks and pat dry. Set aside.

Preheat again to 375 F. Mix cheese and basil in small bowl. Spread onto bottom of cooled pre-baked tart. Gently spread tomato sauce over cheese mixture. Arrange vegetables around edge of tart shell in whatever pattern you choose (I did outer of zucchini and alternated) Cover tart completely. Sprinkle top with 1/4 cup shredded mozzarella cheese (or other cheese you have on hand that melts well). Drizzle with oil and sprinkle with salt and pepper.

Bake tart at 375 F until tart is golden brown around the edge, about 30 minutes.
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