Ratatouille Tart
Serves 5-6
1 crust home made or store bought
1 small red onion, finely sliced
1 small Vidalia onion, finely sliced
4 cloves garlic, crushed and sliced
4 sprigs fresh thyme, leaves removed
2-3 leaves fresh basil, torn or sliced
4 tablespoons olive oil
2 small or 1 medium eggplant
1 medium zucchini
2-3 small tomatoes
1 teaspoon kosher salt
Several grinds of pepper
Topping
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1 garlic, sliced on top
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1 sprig thyme, leaves removed
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3 basil leaves, torn or sliced
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1/4 cup grated cheese, optional (use cheddar, Swiss, feta or dairy free cheese)
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Pierce bottom of crust with a fork on bottom. Sprinkle finely ground breadcrumbs on top of crust.
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Layer bottom evenly with sliced onions and garlic.
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Peel eggplant. Finely slice eggplant and zucchini with a knife or mandolin. Finely slice tomatoes.
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Alternate slices of eggplant, zucchini and tomato on top of the onion mixture. Keep the vegetables close together and even for a pretty presentation. Start at the outside and work your way in to the center.
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Tuck the garlic slices in between the vegetable slices. Sprinkle thyme and basil on top.
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Sprinkle the cheese on top, if desired.
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Bake at 350 for 35 minutes or until the eggplant is soft and easily pierced with a fork.
suggestions
Make it Allium Free: Omit onions and garlic. Thinly slice a fennel bulb in place of the onions.
Keep it vegan: Omit cheese or use a non-dairy cheese.
Save some carbs: Omit crust. Spray bottom with olive oil.