Ratatouille Tart

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 5 tablespoons olive oil
• 1 large eggplant, peeled and cut into 1/2 inch cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 green bell pepper, diced
• 3 -4 zucchini, peeled and diced
• 1 teaspoon dried oregano
• salt, pepper, and garlic powder to taste
• 2 (8 ounce) cans tomato sauce
• 1 tablespoon tomato paste
• 1 sheet puff pastry, thawed (1/2 of a 17.3 oz pkg)
• 6 small plum tomatoes, cut into 1/4 inch thick rounds
• 2 zucchini, cut into 1/4 inch thick rounds
• 1 tablespoon breadcrumbs

Recipe

• 1 preheat oven to 350 degrees.
• 2 for the filling: in a large skillet, heat olive oil over a medium flame and saute eggplant, onion and garlic for 5 minutes, until just soft, stirring often.
• 3 add bell pepper and zucchini and saute for 5 to 10 minutes longer or until tender, stirring often. season with oregano, salt, pepper, and garlic powder.
• 4 pour in tomato sauce and tomato paste. reduce heat to low and simmer 5 minutes longer so flavors blend.
• 5 for the crust: roll pastry to 12 inch circle on a floured surface. press into a greased 10 inch tart pan with a removable bottom and trim excess dough. pour in filling.
• 6 for the topping: layer tomato and zucchini in overlapping, alternating, concentric circles. these circles should completely cover the eggplant filling. sprinkle with bread crumbs and bake for about 1 hour, until golden brown.