I know, I know. Another savory tart recipe. It’s as if I don’t know how to cook dinner for myself until I call it a tart (which, by the way, there is nothing wrong with!). But people, my back log is running dry. This was all I had to work with!
Here we are, well into the month of September, and I’m still dreaming of peach galettes I can post about, or a lovely plum sauce that I read about the other day. But, of course, my supermarket will no longer support these dreams. I have to come to accept that it is Fall.
Not that I’m complaining. Fall is my favorite season, after all. It just kind of snuck up on me, though. I wasn’t prepared. And my mind still does not yet wander to the apples and the squashes and the pies. So here is a dish with my last summer dreams. The last of the summer vegetable bounty. My summer backlog is now complete – onward to sweaters and shorter days.
Ratatouille Tart (adapted from Smitten Kitchen)
1/2 package frozen puff pastry, defrosted according to directions
1/4 eggplant, thinly sliced
1/2 zucchini, thinly sliced
1/2 yellow squash, thinly sliced
2 tbsp. tomato paste
1/2 tsp. oregano
1/2 tsp. red pepper flakes
salt and pepper, to taste
1/2 cup ricotta salata, cubed
Heat the oven to 375°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until about 1/8 inch thick. Cut the pastry in half and transfer to a parchment paper lined baking sheet. Prick both rectangles with a fork all over the pastry.
Spread the tomato paste or sauce evenly over the pastry, leaving a half-inch border around the edges. Evenly sprinkle the oregano, red pepper flakes, and salt, to taste.
Arrange slightly overlapped slices of vegetables in rows over the tomato paste, alternating vegetables. Season with salt and pepper.
Evenly sprinkle with the ricotta salata.
Bake in the heated oven until the pastry is puffed and golden, about 25 to 30 minutes. Let cool slightly on baking sheet and then serve.