Here’s an idea for a fun summer movie night at home! Rent Ratatouille and make a ratatouille tart for dinner. It’s the perfect summer recipe for using up abundant garden squash or for an excuse to go check out your local farmers market.
For a faster recipe, just use pre-made pie crust. Recently I’ve been hooked on Trader Joe’s pie crusts (found in their freezer section).
1 1/2 yellow squash
1 1/2 zucchini
1/2 red bell pepper
3/4 cup cheese, shredded, your favorite (mild is best)
2 tablespoons thinly sliced basil
1 tablespoon extra virgin olive oilsalt and pepper
For tart dough:
Pulse 1 1/2 c all-purpose flour and 1/2 t EACH salt and black pepper in a food processor. Add 6 T cold, diced unsalted butter and 3T cold, diced shortening; pulse until pieces of butter and shortening are the size of peas. Add 3T ice water; pulse to combine. Shape dough into a flat disk, refrigerate at least 30min.
1. Press pie dough into 9” tart pan. (I didn’t have a tart pan so I used a pie pan) Press dough into pan’s fluted edge, trim excess. Cover dart shell with aluminum foil and fill with dried beans or baking weights. (I didn’t have these so I just covered it with foil) Bake at 375 for 25min or until it feels dry. Remove foil and bake shell 5 minutes more. Let cool 5 minutes.
2. Slice veggies into 1/8” slices – a mandoline is very handy for this. Pat dry with paper towels. Sprinkle cheese and basil over bottom of tart.
3. Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of zucchini, yellow squash, red bell pepper, and onion. (the onion tends to fall apart – just use a generous pinch of shreds.) Arrange a smaller circle inside the first. Put onions in the center, covered by more squash.
4. Drizzle the tart with olive oil. Season with salt and pepper. Bake until tart is golden brown around the edges, about 30 minutes.
Jessie is the mother of two sweet kids and the author of Bites, a recipe blog that will make your mouth water