Ratatouille TartsCourse: DinnerCuisine: American
I love making this recipe in late summer when my garden is exploding and I can just go to my garden to select all these beautiful vegetables and herbs. If you don’t have access to a garden then visit your local farmer’s market where you will find everything requires for this recipe. I have subscribed to Sunset Magazine sine I was in boarding school on the East Coast, about 30 years. I love the magazine for capturing life in California as well as life and travel on the West Coast. The recipes have never disappointed and it is one of my favorite magazines. I am not a digital magazine fan. I love to flip through the pages of all the magazines I subscribe and receive monthly. Enjoy this recipe that has flavors of France, Mexico and California. It is always a hit and even children like it. A perfect summer side dish, appetizer or served room temperature with a crunchy salad. ****I ALWAYS MAKE THE DOUGH A DAY OR TWO AHEAD.
About 1 cup of flour
1/4 cup masa harina, well stocked grocery stores or Mexican markets
1/4 teaspoon salt
4 Tablespoons cold butter, cut into small pieces
8 oz cream cheese, Cold
1 medium zucchini, cut into 3/4 inch half moons
1/2 large yellow onion, cut into 3/4 inch dice
1/2 red bell pepper, stemmed, seeded, and cut into 3/4 inch dice
2 small Japanese eggplants, cut into half moons
1 teaspoon each finely chopped fresh thyme and fresh sage
1/2 Tablespoon chopped garlic
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
5 Tablespoons extra virgin olive oil, divided
3/4 pound Roma tomatoes, halved lengthwise (I have used cherry tomatoes, halved)
4 sage leaves
Several Thyme and Sage sprigs
1 lg egg
1/4 cup coarsely chopped black olives, gaeta or kalamata
1/3 cup chopped fresh basil
3/4 cup finely shredded fontina cheese, divided
1/4 cup finely shredded parmesan cheese, divided
- Pulse in a food processor, flour, masa, and salt.Add the butter and pulse till crumbly. Add the cream cheese in small pieces and pulse till dough comes together. Shape dough into a 3 inch thick log. Cut half crossways and make 2 disks, flatten gently with your palms. Wrap each disk in plastic wrap and chill for at least an 1 or up to 3 days.
- Preheat oven to 400. Toss the vegetables in a large bowl with fresh chopped thyme, sage, garlic, salt, pepper and 1/4 cup oil. Spread the vegetables in a single layer on a parchment lined rimmed baking sheet.
- Line another rimmed baking sheet with parchment, and place Roma tomatoes, cut side down on the sheet. Brush with remaining oil, and season with salt and scatter with thyme and sage sprigs.
- Roast vegetables and tomatoes until vegetables are golden and tender and tomato skins are browned and very tender, 30-40 minutes. Halfway through cooking, rotate trays and turn vegetables, NOT TOMATOES, with a spatula.
- Meanwhile, remove dough from the refrigerator and allow to warm up about 15 minutes. Halve each dough disk horizontally. On a lightly floured boars, roll each dough into a 7 inch round. Lay rounds on 2 baking pans lines with parchment. Chill until ready to bake. Whisk together egg and 2 Tablespoons water in a small bowl. Set aside.
- Roughly chop the tomatoes when cool enough to handle. In a lg bowl, toss the chopped tomatoes with the roasted vegetables, olives, basil, 1/2 cup fontina cheese and 3 Tablespoons parmesan cheese. Reduce oven temperature to 375.
- Roll the edge of each dough round over on itself to form a thick rim. Mound 3/4 cup vegetable mixture in the center of each, spread even. Sprinkle with remaining fontina and parmesan.
- Brush exposed crusts with egg wash. bake tartlets until golden, about 35 minutes, switching pans halfway through. Serve warm, garnished with lots of fresh oregano sprigs.