| Prep: 45 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 17g | 3g | 35g |
| sugars | fibre | protein | salt |
| 10g | 5g | 6g | 0.2g |
Why I Love American Ratatouille Tart with Puff Pastry Crust, Basil Garnish, and Balsamic Glaze
As I gently unfold the puff pastry, I can’t help but feel a palpable sense of joy and anticipation. The Ratatouille Tart with Puff Pastry Crust, Basil Garnish, and Balsamic Glaze, takes me back to my earliest days in the kitchen with my Italian-American family, albeit with a delightful twist. This dish honors my culinary heritage, encapsulates my love for vibrant, wholesome ingredients and mirrors my limitless passion to continually experiment and innovate.
A Harmony of Fresh Ingredients
There’s something magical about Ratatouille Tart with Puff Pastry Crust, Basil Garnish, and Balsamic Glaze that it goes beyond assembling a list of ingredients. It’s about the discerning selection of fresh zucchini, eggplant, and bell peppers. The whole dish is an adventure in itself – helping me to reminisce my extensive hikes witnessing nature’s bounty. The vibrant colors of the dish alone are enough to lift anyone’s spirits, a testament to the power of fresh, colorful produce to not only nourish us physically, but emotionally too.
Tradition Meets Innovation
Even though this dish traces its roots back to America, it is reminiscent of the hearty Italian-American classics I grew up enjoying as a young chef in New Jersey. It bears resemblance in spirit to a traditional Ratatouille, a garden-fresh veggie stew originating from France. Now, imagine that as a tart! Similar to a veggie tart, this fine delicacy harmoniously marries the hearty goodness of a variety of vegetables and the indulgence of a flaky tart base.
An unlikely source of inspiration for this dish was renown French Chef, Thomas Keller. While his cooking philosophy is steeped in tradition like mine, he manages to keep his creations fresh and intriguing by incorporating unlikely combinations and innovating on classic recipes. This recipe validates that even in tradition, there is room for creativity and innovation. Pair it with a crisp green salad or a hearty roast chicken for an exceptional meal experience.
Bringing this dish to life is always an adventure and each time I whip this up, I’m reminded of why I fell in love with cooking; because it’s a platform to express love, to honor heritage and most importantly, to continually learn and grow. Bon Appétit!
What You’ll Need
- 1 sheet of puff pastry
- 1 egg (for egg wash)
- 1 small eggplant
- 1 small zucchini
- 1 small yellow squash
- 1 small red bell pepper
- 1 small yellow bell pepper
- 2 medium tomatoes
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh basil leaves
- 1 cup balsamic vinegar
- 2 tablespoons sugar
Method
Step One
Preheat your oven to 400 degrees Fahrenheit. Roll out your puff pastry sheet on a floured surface to fit your tart pan. Press the puff pastry into the pan, ensuring that you push it into the edges. Brush the top of the puff pastry with the beaten egg. Place the tart pan onto a baking sheet and set aside.
Step Two
Slice your eggplant, zucchini, yellow squash, and bell peppers into thin slices, about 1/4 inch thick. Slice your tomatoes into slightly thicker rounds. Arrange the sliced vegetables on your puff pastry in a pattern of your choice, ensuring they overlap slightly. Drizzle your tart with the olive oil, ensuring all the vegetables are coated. Season with salt and pepper to taste.
Step Three
Place your tart in the oven and bake for approximately 25 to 30 minutes, or until the puff pastry is golden and the vegetables are cooked through and starting to caramelize around the edges.
Step Four
While your tart is baking, prepare your balsamic glaze. Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer and stir until the sugar is dissolved. Let it simmer for about 10 to 15 minutes, or until the mixture reduces and thickens into a syrup-like consistency. Be careful not to let it burn.
Step Five
Once your tart is cooked, remove it from the oven and let it cool slightly. Drizzle the balsamic glaze over the top of your tart, giving a nice sweet and tangy touch to the dish. Garnish with fresh basil leaves to add a punch of fresh flavor. Cut into slices and serve warm or at room temperature, and enjoy your Ratatouille Tart with Puff Pastry Crust, Basil Garnish, and Balsamic Glaze.
