Ratatouille Tart

KITCHENAID
11Ingredients
40Minutes

Ingredients

US|METRIC
  • 1 small eggplant
  • 1 red bell pepper (small, cored and pith removed)
  • 1 orange bell pepper (small, cored and pith removed)
  • 1 medium zucchini
  • 1/2 cup roasted tomatoes
  • 2 teaspoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon fresh thyme
  • 2 ounces Boursin cheese (crumbled)
  • 1/2 package frozen puff pastry (1 sheet)
  • Add All to Shopping List
    Add to Meal Planner
    Made it

    Directions

    1. Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400°F.
    2. Sprinkle flour on 13" x 18" piece of parchment paper. Roll out puff pastry to 11" x 15" rectangle.
    3. Slice eggplant, peppers and zucchini very thin (⅛-inch) using mandolin. Arrange eggplant, peppers and zucchini in rows on rolled out puff pastry, leaving a 1-inch border. Scatter roasted tomatoes over vegetables, drizzle with olive oil and season with salt and pepper. Carefully slide tart (with parchment) onto preheated Baking Stone. Bake 18-20 minutes until crust is puffed and golden brown. Remove from oven and sprinkle with thyme and Boursin cheese. Cut into 14 squares and serve immediately or at room temperature.
    Discover more recipes from KitchenAid

    PlanShop