Ratatouille Tart
Aug
Color and flavor make this side dish very popular!
In a food processor, combine flour, salt and margarine and pulse 10 times.
Sprinkle the ice water over the flour mixture and pulse until pastry just begins to come together, about 10 seconds; you should still be able to see small bits of margarine in it.
Transfer the pastry to a work surface,
gather it together and pat into a disk.
Wrap the pastry in plastic and refrigerate while making the filling.
Heat 6 tablespoons olive oil in a large non-stick pan.
Reduce flame to low and cover pan.
Cook for an additional 10 Minutes, until eggplant is thoroughly softened.
Remove cover and add tomato paste.
Cook 3 Minutes longer until liquid has evaporated.
Season to taste with salt and pepper.
Filling can be prepared a day or two in advance and refrigerated.
Preheat oven to 350 degrees.
Grease a 9” tart pan with removable bottom .
On a floured surface, roll out dough to a 12” circle. Transfer to prepared pan.
Press dough into pan, making sure it reaches up the sides of the pan.
Trim off any excess dough.
Spread the drained eggplant mixture in the crust.
Lay out alternating slices of tomato and zucchini in concentric circles, overlapping the slices.
The slices should completely cover the eggplant mixture.
Sprinkle bread crumbs over the top and bake, 60 Minutes until crust is golden and zucchini is tender.