This dish is actually a causal and super simple recipe that only sounds fancy because of it’s French origin and name. Ratatouille might sound like a fancy dish that you can only get at an expensive French restaurant, but that’s not the case at all! What’s not to love about that?! What is Ratatouille? Then another key is to let everything simmer together to let the flavors meld and marry and you’re left with a crave-able, satisfying dish you’ll feel great about eating and serving to your family. This is the perfect dinner you’ll want to make all summer long! I think it’s the best ratatouille recipe, and the key is sautéing the vegetables in stages which leaves room for the vegetables to brown and add flavor. It’s a pretty, colorful, vegetable stew-like recipe that makes a hearty side or nutritious main dish. Fold in half and half again and wrap in plastic wrap or wax paper.Healthy and fresh Ratatouille! It’s one of the best ways to use up the abundance of summer vegetables and it’s perfectly foolproof dish. Carefully fit the dough into the tart pan, rolling the pin over the top to cut the dough to fit.After the dough has chilled dust the counter with flour and roll it out to fit a 9″ tart pan with a removeable bottom.I think I liked it even better than classic ratatouille. It was even better the second day and yes, the crust was just as good. I served this with some sliced cucumbers. I love this dough recipe because it never fails to make a delightfully light and flaky pastry. The flavors all melded beautifully with the tomato being forward as you would expect but the eggplant and zucchini were still present. Before serving rate some Parmesan over top if desired.Cool on a wire rack for 10 minutes before serving.Carefully unfold the pastry round and place it on top of the filling.Sprinkle the fresh basil on the next to the last layer.Repeat the layers until you are out of roasted vegetables, brushing with the garlic and oil.next add a layer of tomato, brush with the garlic and oil mixture.line the bottom of the tart with a layer of eggplant and zucchini, brush with the garlic and oil mixture.mix the olive oil with the minced garlic.Remove the pie weights and return to the oven to bake until lightly browned, about 10 minutes.Spray a piece of foil with cooking spray and place on the tart sprayed side down, add pie weights, rice or beans and blind bake the tart shell for 15 minutes in the 400 oven.Prick the dough in the tart pan with a fork all over.Return the tart pan and the folded round to the refrigerator to chill for at least half an hour.Fold in half and half again and wrap in plastic wrap or wax paper. After the dough has chilled dust the counter with flour and roll it out to fit a 9.5″ tart pan with a removeable bottom.Flatten into a disc and place in the refrigerator for at least half an hour and up to an hour Remove the dough to the counter and knead a few times until it forms a smooth ball.Add more water as needed until the dough comes together. Add three tablespoons cold water and stir with a fork.
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Cut in with a pastry blender or two knives until the mixture resembles small crumbs. Add the butter in chunks and the shortening.While the vegetables are roasting make the pie dough if you are using homemade.Remove the trays, turn the vegetables over, sprinkle with salt and return to the oven for 20 minutes. Roast in the preheated oven for 20 minutes. Arrange the cut vegetables on the baking trays and sprinkle with salt. Spray baking sheets with cooking spray.pie crust for a one crust 9″ pie – homemade or store bought.1 large or 2 small eggplants, trimmed and cut into 1/4″ thick slices.2 medium zucchini, trimmed and cut into 1/4″ thick slices.2 large tomatoes, cored and cut into 1/4″ thick slices.Ratatouille Tart: Eggplant, Zucchini and Tomato Tart Recipe All Amazon purchase links are affiliate links which means if you buy anything through them I will receive a small commission (at no additional charge to you) Perhaps a tart! I pulled this tart recipe together using simple ingredients it does take some time to roast the vegetables but it’s worth it in the end. But I love the flavors of this classic French dish so I thought I could still make a dish to take advantage of these three vegetables.
![eggplant ratatouille eggplant ratatouille](https://www.wholesomeyum.com/wp-content/uploads/2019/08/wholesomeyum-the-best-easy-baked-ratatouille-recipe-9-480x270.jpg)
I finally had ripe tomatoes, zucchini and eggplant all at once, but not enough for canning ratatouille or to make a batch of roasted ratatouille.