Rustic Ratatouille Tart

August 25, 2015

This rustic tart is quick and easy, full of end-of-summer roasted vegetables encased in a whole grain crust and topped with a good feta cheese… a pretty perfect meal for a crisp, cool evening. You can use almost any vegetables you have on hand, in any quantity, but we love the early fall, end-of-summer bounty of eggplant, red bell peppers, squash and tomatoes. The perfect accompaniment? Ratatouille, the movie, of course.

Ingredients

1 cup grape or cherry tomatoes halved

1 medium squash of any type

1/2 onion chopped

1 Bell pepper roughly chopped

2 garlic cloves

1/4 cup olive oil

2 tablespoons Herbs de Provence (or Italian seasoning)

1/2 cup shredded Gruyère Cheese

1/2 cup feta cheese (good quality)

1 crust (store bought or homemade)

Preparation

Preheat oven to 400 degrees.
Place vegetables on a sheet pan. Drizzle vegetables with olive oil, sprinkle Herbs de Provence, salt & black pepper over all.
Roast for about 15 minutes just until tomatoes collapse & other vegetables are still firm. Remove pan from oven. Set aside to cool somewhat.
Turn oven to 350 degrees.
On a flat surface dusted with flour, roll dough (storebought or homemade) out to a circle about 14 inches in diameter.
Sprinkle crust with shredded Gruyère Cheese. Pile roasted vegetables over cheese, leaving a 2″ edge all around uncovered.
Gently fold edges of crust up and over the vegetables leaving center open. Brush crust with egg wash. Sprinkle feta crumbles over vegetables. Transfer tart to a baking sheet covered with parchment & bake for about 25-30 minutes or until the crust is golden brown and crisp.