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Introduction
The ratatouille spiral tart is a modern twist on the classic ratatouille, a beloved dish with origins tracing back to the sun-drenched region of Provence in southern France. While its exact roots are hazy, ratatouille has been a staple of peasant cuisine for centuries, utilizing the abundant summer harvest of vegetables like tomatoes, zucchini, eggplant, and peppers. This visually captivating spiral tart transforms the humble ratatouille into an edible work of art, a culinary canvas where the star ingredients are arranged in a spectacular spiral pattern. Reminiscent of the whimsical animated film that bears its name, this dish is a nod to the delightful harmony of flavors found in Provençal cooking.
Ingredients
• 1 package (14 oz/397 g) frozen puff pastry, thawed according to package instructions
• 1 large eggplant (about 1 lb/450 g), sliced into 1/4-inch (6 mm) rounds
• 2 medium zucchini (about 1 lb/450 g), sliced into 1/4-inch (6 mm) rounds
• 2 large ripe tomatoes (about 1 lb/450 g), sliced into 1/4-inch (6 mm) rounds
• 1 red bell pepper, seeded and sliced into 1/4-inch (6 mm) rings
• 1 yellow bell pepper, seeded and sliced into 1/4-inch (6 mm) rings
• 1/4 cup (60 ml) olive oil, plus more for brushing
• 3 cloves garlic, minced
• 2 teaspoons (10 ml) balsamic vinegar
• 1/4 cup (10 g) fresh basil leaves, thinly sliced, plus more for garnish
• Salt and freshly ground black pepper, to taste
• 1 egg, lightly beaten with 1 tablespoon water (for egg wash)
Step 1:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2:
Slice the eggplant, zucchini, tomatoes, and bell peppers into 1/4-inch (6 mm) rounds using a mandoline slicer or a sharp knife.
Step 3:
Arrange the sliced vegetables on the prepared baking sheet in a single layer. Brush or drizzle with olive oil, minced garlic, balsamic vinegar, and season with salt and pepper. Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly caramelized.
Step 4:
While the vegetables are roasting, roll out the thawed puff pastry on a lightly floured surface to a 10-inch (25 cm) circle. Transfer the pastry to a 9-inch (23 cm) tart pan with a removable bottom and gently press it into the bottom and sides of the pan. Trim any excess dough from the edges.
Step 5:
Once the vegetables are roasted, remove them from the oven and let cool slightly. Increase the oven temperature to 425°F (220°C).
Step 6:
Arrange the roasted vegetables in a spiral pattern on top of the puff pastry, alternating the colors and shapes for a visually appealing design. Start from the outer edge and work your way inward.
Step 7:
Brush the edges of the pastry with the egg wash (or plant-based milk/oil for a vegan version).
Step 8:
Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
Step 9:
Remove the tart from the oven, sprinkle with the sliced fresh basil, and let cool for 10 minutes before removing the outer ring of the tart pan.
Step 10:
Slice and serve the ratatouille spiral tart at room temperature or slightly warm, garnished with additional fresh basil if desired.
Q: Can I use a different type of pastry dough?
A: While puff pastry is recommended for its flaky texture and ease of use, you can substitute with a homemade or store-bought pie crust or even a shortcrust pastry dough. The baking time and temperature may need to be adjusted accordingly.
Q: Can I prepare this tart in advance?
A: Yes, you can assemble the tart a day in advance, but do not bake it until you're ready to serve. Cover the assembled tart with plastic wrap and refrigerate until ready to bake.
Q: Can I substitute the vegetables with other options?
A: Absolutely! This recipe is versatile, and you can use a combination of your favorite vegetables such as summer squash, onions, mushrooms, or even sweet potatoes. Just make sure to slice them to a similar thickness for even cooking.
• For best results, use good-quality puff pastry from the freezer section, not the refrigerated dough from a can.
• Eggplant can be salted and drained for 30 minutes before cooking to remove excess moisture and bitterness.
• Tomatoes can be seeded to prevent excess moisture in the tart.
• For a vegan version, omit the egg wash and use a plant-based milk or oil instead.
• Substitute different vegetables such as summer squash or onions if desired.
• This tart is best served at room temperature or slightly warm, not hot out of the oven.
• Contains wheat, eggs, and milk from the puff pastry. Can be made gluten-free and vegan with appropriate substitutions.
Slice and serve the ratatouille spiral tart at room temperature or slightly warm, garnished with additional fresh basil if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Roast the vegetables and prepare the puff pastry crust while the oven is preheating to save time. Allow the roasted vegetables to cool slightly before assembling the tart for easier handling.
- For best results, use good-quality frozen puff pastry and thaw it according to package instructions.
- Salt the sliced eggplant and let it drain for 30 minutes to remove excess moisture and bitterness.
- Seed the tomatoes before slicing to prevent excess moisture from making the tart soggy.
For a vegan version, omit the egg wash and use a plant-based milk or oil instead. Substitute different vegetables such as summer squash or onions according to your preference.
This ratatouille spiral tart pairs well with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir. It can also be served with a fresh green salad or a crusty bread.
Best in the summer when vegetables like eggplant, zucchini, tomatoes, and bell peppers are in peak season.
Contains wheat, eggs, and milk from the puff pastry. Can be made gluten-free and vegan with appropriate substitutions.
