Ratatouille Walnut Tart Ii
Experience the rustic charm of French cuisine with this Ratatouille Walnut Tart II, a sophisticated twist on the classic vegetable medley. This recipe combines a buttery walnut-infused tart crust with a hearty ratatouille filling made from a medley of eggplant, zucchini, red bell pepper, and onion, simmered with fragrant herbs and tangy crushed tomatoes. Topped with melted Parmesan cheese, this tart is a harmonious blend of flaky textures, nutty undertones, and vibrant, savory flavors. Perfect for brunches, dinners, or an elegant appetizer, this show-stopping dish is as visually stunning as it is delicious. With an approachable preparation process and earthy flavors, this recipe transforms seasonal produce into an irresistible centerpiece.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Ground walnuts
- 0.5 cups Unsalted butter (cold, cubed)
- 3 tablespoons Ice water
- 2 tablespoons Olive oil
- 3 units Garlic cloves (minced)
- 1 unit Small eggplant (diced)
- 1 unit Zucchini (diced)
- 1 unit Red bell pepper (diced)
- 1 unit Yellow onion (diced)
- 1 cup Crushed tomatoes
- 2 tablespoons Fresh basil leaves (chopped)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the flour and ground walnuts. Add the cubed butter and use a pastry cutter or fingertips to incorporate until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Form it into a disc, wrap in plastic wrap, and refrigerate for 15 minutes.
While the dough chills, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the eggplant, zucchini, red bell pepper, and onion. Cook for 8-10 minutes until the vegetables soften.
Add crushed tomatoes, basil, thyme, salt, and black pepper to the skillet. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and let it cool slightly.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
Prick the base of the tart dough with a fork to prevent bubbling. Parbake the crust in the preheated oven for 10-12 minutes until lightly golden.
Remove the crust from the oven and fill it with the prepared ratatouille mixture. Spread it evenly across the tart shell.
Sprinkle the top with grated Parmesan cheese.
Return the tart to the oven and bake for 30-35 minutes until the cheese is melted and the crust is golden brown.
Remove from the oven and allow the tart to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
