Ratatouille Tart

June is when the parade of garden-fresh vegetables starts, and this
tart, made with an array of the season's best, is a great way to kick
off summer.

Ratatouille Tart
from Kosher Palette

Thaw Time: 40 min.
Prep Time: 50 min.
Bake Time: 1 hr. 15 min.

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet), thawed
5 tablespoons olive oil
1 large eggplant, peeled and cut into 1/2-inch cubes (about 10 cups)
1 large onion, chopped (about 1 cup)
2 cloves garlic, minced
3 medium zucchini, peeled and diced (about 4 1/2 cups)
1 medium green pepper, diced (about 1 cup)
1 teaspoon dried oregano leaves, crushed
Ground black pepper
Garlic powder
2 cans (8 ounces *each*) tomato sauce
1 tablespoon tomato paste
1 tablespoon red wine vinegar
6 small Italian plum tomatoes, sliced
2 medium zucchini, sliced (about 3 cups)
1 tablespoon dry bread crumbs

1. Heat the oven to 350°F.

2. Heat the oil in a 12-inch skillet over medium heat. Add the
eggplant, onion and garlic and cook for 5 minutes, stirring
occasionally. Add the zucchini and green pepper. Cook until the
vegetables are tender. Season with the oregano, black pepper and garlic
powder.

3. Stir the tomato sauce, tomato paste and vinegar in the skillet. Cook
for 5 minutes.

4. Unfold the pastry sheet on a lightly floured surface. Roll the pastry
sheet into a 12-inch square. Cut off the corners to make a circle.
Press the pastry into the bottom and up the sides of a 10-inch tart pan
with a removable bottom. Trim off the excess pastry. Prick the pastry
thoroughly with a fork. Place a piece of aluminum foil onto the pastry.
Add pie weights or dried beans.

5. Bake for 15 minutes or until the pastry is golden brown. Remove the
foil and weights. Let the pastry cool in the pan on a wire rack for 10
minutes.

6. Spoon the eggplant mixture into the crust. Arrange the tomatoes and
zucchini in concentric circles to completely cover the eggplant
mixture. Sprinkle with the bread crumbs.

7. Bake for 1 hour or until the zucchini and tomatoes are browned.

/Ratatouille-Stuffed Portobello Mushrooms:/ Omit the puff pastry.
Prepare the eggplant filling as directed above. Cook 5 to 6 portobello
mushrooms top-side down in *1 tablespoon* olive oil in a 12-inch skillet
over medium-high heat for 10 minutes or until golden brown. Turn over
and cook about 5 minutes more or until tender. Divide the eggplant
mixture among the mushrooms. Sprinkle with *1/4 cup* chopped fresh parsley.

Makes: 8 servings.

Kitchen Clip
Serve this tart with a romaine salad tossed with Kalamata olives and a
zesty Italian vinaigrette. For dessert, all you need is Greek yogurt
sweetened with honey and sprinkled with fresh berries.
Received on Thu Jun 3 19:54:32 2010