Roasted Ratatouille Tart

• Vegetarian

• Produce

  • 1 cup Bell pepper
  • 1 Eggplant, small
  • 1 tbsp Mint
  • 1/2 Red onion
  • 1 cup Tomatoes
  • 1 Zucchini, medium

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 2 cup All-purpose flour
  • 1/2 tsp Sea salt
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Drinks

  • 1/4 cup Ice water

• Dairy

  • 1/2 cut into cubes 1 c. very cold butter
  • 1 cup Goat cheese, fresh
  • 2 tbsp Heavy cream
  • 1/4 cup Parmigiano-reggiano, grated

Found on thatsusanwilliams.com

Description

Ingredients

• 2 c. all purpose flour
• 1/2 t. sea salt
• 1 c. very cold butter, cut into 1/2 cubes
• 1/4 c. ice water
• 1 c. chopped tomatoes (I used cherry tomatoes, halved)
• 1 c. diced bell pepper (I used red)
• 1 small eggplant, sliced and salted to extract bitter juice, then rinsed clean and diced)
• 1 medium zucchini, diced
• 1/2 red onion, diced
• 2 T. olive oil
• sea salt
• 1 egg yolk
• 2 T. heavy cream
• 1/4 c. grated Parmigiano Reggiano
• 1 c. cold fresh goat cheese, crumbled
• 1 T. thinly sliced mint

Directions

• Combine the flour and the salt in a food processor by pulsing briefly. Add the butter cubes, and pulse, quickly, about 20 times, till the butter and flour are like fine gravel. With the motor running, pour in the ice water in a steady stream. Stop the motor. Then pulse again, 6-8 times, until the mixture starts to come together, leaving the sides of the bowl. Turn the mixture out and knead it slightly, incorporating all the loose crumbs into the pastry ball. Knead it once or twice more to smooth it out a bit. Dont work it too much, but bring it all together into a ball. Divide dough in half. Flatten each half into a disc, dust it with flour, and wrap it in plastic. Chill for at least 1 hour, and up to 3 days. Remove the dough from the refrigerator right after you put the vegetables in to roast, so it will be easier to work with.
• Preheat the oven to 400º. Position a rack in the center of the oven. On a rimmed baking sheet, lined with parchment paper, mix all the vegetables with the olive oil and salt, and then spread them out in a single layer. Roast for 45 minutes, until the vegetables have shrunk and caramelized.
• In a small bowl, whisk the egg yolk and cream, to make a glaze for the pastry crust.
• Reduce the oven temperature to 350º. Remove the roasted vegetables from the baking sheet and set aside, momentarily. Line the rimmed baking sheet with a fresh piece of parchment paper. Roll out the pastry dough on a floured work surface, into a 12 round. Roll up the dough onto your rolling pin, and transfer to the parchment covered rimmed baking sheet. Sprinkle 1 T. of Parmigiano Reggiano over the dough, leaving a 2 border around the edge of the pastry (this is what you will be folding over the vegetables. Top the Parmigiano Reggiano with half of the goat cheese, half of the mint, and half of the roasted filling. Sprinkle with the remaining Parmigiano Reggiano, and the remaining goat cheese, mint, and veggies. Top with 1 T. of the Parmigiano Reggiano. Pleat and fold the edges of that 2 border of pastry dough up and over the outer edge of the filling. Pleat with a total of about 8-10 pleats. Brush the edges of the dough with some of the egg wash. Sprinkle the remaining Parmigiano Reggiano over the outside of the pleated crust. Bake until nicely brown all over 35-40 minutes, depending on your oven. (You might want to check it at 30 minutes.) Let cool for a few minutes, and use the parchment paper to help slide it to a cutting board. Let cool another 5-10 minutes before slicing and serving.