Roasted Ratatouille Tart with Goat Cheese & Mint

One of the blogs that I follow Two Blue Lemons posted a Roasted Ratatouille Tart a few weeks ago that looked delicious.  Sarah got the recipe from The Fresh & Green Table by Susie Middleton but I tweaked it a little in both ingredients and amounts.  Enjoy!


For the filling:
1 cup cherry tomatoes, halved
1 medium red or orange bell pepper, diced
1/2 medium eggplant, diced
1 small zucchini, diced
(The recipe calls for onion but I've had onion overload for the past few days.)
EVOO
Kosher salt
Pepper

For the tart:
Dough (recipe calls for homemade pie dough but we have puff pastry in the freezer so I tried it and it was great)
Grated parmesan cheese
1 cup crumpled goat cheese
1/2 small handful of fresh mint, chopped

For the egg wash:
1 egg yoke
dash of milk

Preheat the oven to 400 degrees. Toss all the chopped vegetables with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast, on the middle rack, until soft.  The recipe calls for 45 minutes but by that time my veggies were a little darker than I wanted.  I would suggest baking them for 35 or 40 minutes.  After it is done let it cool for a few minutes.

While the veggies are cooking prepare the puff pastry by rolling it out on parchment paper on a baking sheet.

After the veggies have cooled and the puff pastry is ready grate 1 tablespoon of parmesan on the pastry leaving a 2 inch border around the edge.  Sprinkle on half of the goat cheese, half of the mint, and half of the roasted vegetables.  Follow with another tablespoon of parmesan and the rest of the goat cheese, mint, and veggies.  End with 1 more tablespoon of parmesan.  Fold the edges up around the filling so its covering about 1 inch of the center around the edges. Mix the egg and milk together to make an egg wash to rub around the edge of the crust.  Sprinkle another tablespoon of parmesan cheese over the edges and top of the tart.

The original recipe says to bake the tart for 38 to 40 minutes but the puff pastry was done after about 20 minutes.  Let the tart cool for a little while on a cutting board.  Slice and eat the delicious tart. It was the perfect meal for our Meatless Monday!