Ratatouille Tart - Tucson News Now

Ratatouille Tart

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Ratatouille Tart

McClintock's Restaurant - Saguaro Ranch

Pate Brisee

2 2/3 C. cake flour

8 oz. cold butter (cut into small pieces)

3 fl. oz. ice cold water 

1 T. sugar

  

  

Method:

  

Combine dry ingredients in a food processor and pulse until combined.  Add butter and pulse until a coarse meal consistency is reached.  As you continue to pulse add cold water and mix until it forms into a dough ball.  Be careful not to over mix.  Remove dough from processor, wrap in plastic and refrigerate for at least an hour.  Roll out to an1/8th of an inch thick and line tart shell pan.  Poke holes in the base with a fork and bake at 350° for about 8 minutes.

  

           

Ratatouille

  

1 ea. ¼ in slice of eggplant

1/8 c. fennel (diced)

1/8 c. zucchini (diced)

1/16 c. red onion (diced)

1 t. chopped garlic

1 ea. Roma tomato (quartered)

1 T. fresh thyme

1 t. fresh oregano

1 T. butter

2 T. extra virgin olive oil

1T. aged balsamic vinegar

Salt and pepper to taste

  

  

  

Method:

  

Salt blanch eggplant and zucchini wait 15 minutes then rinse.  Sautee diced vegetables and garlic until they form a slight carmalization in the pan.  Finish with butter and fresh herbs.  Remove from pan.  Sear eggplant.  Roast tomatoes in oven at 350° with a dash of olive oil, salt and pepper for 15 minutes.

  

  

Assembly:

  

Place eggplant in the bottom of prepared tart shell (removed from pan).  Spoon sautéed vegetables in with eggplant and perch tomatoes on top.  Using a spatula, place the ratatouille tart onto a sheet tray and bake until edges are a nice golden brown.  Finish with olive oil and balsamic.  Enjoy!!

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