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