The ratatouille tart: one of the dishes we prepared all the time with my girlfriend Toya when we were teenagers . It works fine with the canned ratatouille; but I really took up cooking the day I made a special home made ratatouille for this tart. Since, I comes in lots of forms and with various cheeses (goat cheese, emmental, parmesan, Roquefort…). My little secret: the pie pastry with bolognese sauce at the bottom that gives the taste to the whole pie!
Ratatouille tart with Roquefort
Cooking: 40min for ratatouille + 45minutes for the pie
- 1 pastry
- 2 small zucchini
- 1 eggplant
- 1 pepper
- 1 onion
- 2 tomatoes
- few black olives
- 3 tablespoons olive oil
- 1 vegetable stock
- 100grams of meat sauce
- 60g Roquefort
- salt, pepper, thyme
Rinse zucchini, eggplant and pepper. Deseed the pepper and tomatoes. Peel and chop the onion. Cut all vegetables into small cubes.
In a casserole, cook onions over high heat in a little olive oil until browned. Then add zucchini pieces, eggplant and pepper and a bouillon cube dissolved in one cup boiling water. Sprinkle with thyme, pepper and a few black olives.
Cover and simmer over low heat 20 minutes. Add the tomatoes and place over high heat uncovered for 5 10 minutes to dry a little ratatouille.
Preheat oven to 220 °. Unroll the pastry in a pie plate and prick the bottom with a fork. Spread the meat sauce in bottom of pie.
Drain the ratatouille a little if it is too liquid. Pour the ratatouille into the pie mold. Then sprinkle with bits of blue cheese and black olives.
Bake at 220 degrees for 40 minutes and finish with 5 minutes under the grill.
Let cool a few minutes and serve with green salad.