As you may have seen yesterday on our Instagram, we harvested our garden veggies before the snow came in Colorado and wanted a dish that we could really use up a good bulk of our produce. This Ratatouille Tart is gorgeous, garden veggie heaven. It comes together by slicing zucchini, yellow squash, and eggplant and layering them in a pie shell. If you want this dish to be a visual stunner, spend the time to alternate all of the vegetables as you layer them into the pie crust. Don’t make this for dinner on a weeknight when everyone is already starving. We have saved some time by purchasing a pre-made pie crust and marinara sauce, but if you really want to over-achieve, go ahead either from scratch, as well!
Makes: 1 pie; 6-8 servings
Prep Time: 45 minutes Total Time: 3 hours
Ingredients for the Tart:
- 1- whole wheat pie shell, thawed if frozen (we love the Whole Foods frozen version!)
- 1/2 cup + 1/4 cup grated Parmesan cheese
- 1 cup marinara sauce
- 2 zucchini
- 2 yellow squash
- 1/2 of 1 large eggplant
Ingredients for the Herb Oil:
- 2/3 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red chili flakes
- 1 large clove garlic, mined
- 1/2 tsp salt
- Pre-heat the oven to 400 degrees.
- Thinly slice the zucchini, yellow squash, and eggplant. You want the eggplant to be roughly the same size as the squashes, so depending on the size, you may want to cut it into quarters lengthwise before slicing. Lay all of the sliced vegetables onto kitchen towels. Season well on both sides with salt and let the vegetables sit for 30 minutes to purge most of their liquid. You will be rinsing the vegetables later, so really season them well to make sure enough liquid gets removed during this stage.
- While the vegetables are purging, par-bake the crust. Use a fork to poke the bottom layer of the pie crust. Layer with the 1/2 cup of Parmesan cheese and bake in the oven for 10 minutes. Par-baking the crust and using a layer of Parmesan helps keep the pie bottom from becoming soggy later on. After 10 minutes, remove from the oven and set aside until it is back to room temperature.
- While the pie crust is in the oven, reduce the marinara sauce. Heat a small sauce pot over medium-high heat. Add the marinara sauce to the pot and let it simmer and reduce. You want to reduce it by about 25%, so that it is thicker and more of a tomato paste than a tomato sauce. When it has reduced accordingly, remove from the heat.
- The final step before assembling the tart is to make the herb oil. Combine the herb oil ingredients (olive oil – salt) in a small mixing bowl. Set aside until you are ready to use.
- We are finally ready to assemble the tart! Put all of the vegetables into a colander and rinse well with water to get rid of the excess salt. Pat the vegetables dry with a kitchen towel.
- Add the marinara sauce to the bottom of the pie shell in an even layer.
- Starting with the outside edge, layer the eggplant, zucchini, and yellow squash in alternating patterns around the outside of the pie crust. To give the tart a nice visual texture, try to layer the vegetables as vertically as possible. Continue to layer the vegetables in the tart shell until it is completely full to the center.
- Use a pastry brush to brush the tops of the vegetables with the herb oil. Be generous with this, but you might have some oil leftover.
- Use thin strips of foil to cover the outside edges of the pie crust. You want to make sure you take the time to do this well before the tart goes in the oven so that the crust does not burn. Put the tart in the oven and bake for 50 minutes – 1 hour. The tart is done with the vegetables are cooked through and fork-tender.
- Remove the tart from the oven and finish by topping with the remaining 1/4 cup Parmesan cheese. Let it sit and rest for about 10 minutes (you can lightly cover with foil) before slicing.