Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Tart Provencal made with Ratatouille, start prepping with all the ingredients and chop the veggies, and make the tart crust to start
Step 2: For the crustPre-heat the Oven to 190 degrees Celsius
Step 3: Add Maida and butter in a mixing bowl or the bowl of a food processor
Step 4: Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor)
Step 5: Add cold water as required, until the dough just comes together
Step 6: (Do not handle the dough too much, work quickly)Make a disk and wrap the dough in plastic film
Step 7: Keep it refrigerated for at least 45 minutes
Step 8: Grease a 7-inch loose bottom, Fluted tart pan
Step 9: Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan
Step 10: Carefully pick up the rolled out dough and place on the pan
Step 11: Press the bottom and the sides evenly
Step 12: Scrape off the excess dough that comes out over the edge
Step 13: Prick the bottom with the fork and refrigerate the crust for 10 minutes
Step 14: Cut a baking paper slightly bigger than the tart pan
Step 15: Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)Bake for 10-12 minutes
Step 16: Remove the baking paper and beans and bake the crust for 6-7 minutes, till it is light brown
Step 17: Cool on a wire rack
Step 18: Invert a glass and place it on a flat surface
Step 19: Carefully place the tart pan on it
Step 20: The fluted edge drops down
Step 21: Keep the tart crust on a baking sheet
Step 22: Use a palette knife to take off the plate at the bottom, ensuring that the crust does not crack
Step 23: For The Provencal With Ratatouille In TartDrain the eggplant pieces in a bowl of water
Step 24: Heat about 2 tablespoon oil in a sauce pan
Step 25: Add the vegetables and stir-fry for a few minutes till they just lose their crunch
Step 26: Remove onto a plate
Step 27: Heat more oil in the saucepan and add the onions and garlic
Step 28: Sauté till the onions turn translucent
Step 29: Add the herbs
Step 30: Stir well
Step 31: Add the vegetables,tomato puree, and cook
Step 32: Add salt, pepper, sugar and cook for 6-7 minutes
Step 33: Take off the heat
Step 34: Spread the Ratatouille filling on the baked tart crust
Step 35: Top with the shredded cheese
Step 36: Bake for 12-15 minutes or till the cheese melts and the top turns brown
Step 37: Cut Tart Provencal made with Ratatouille into wedges and serve hot
Step 38: Serve the Savory Tart Provencal with Ratatouille along with a Bean sprout and Corn salad, for a hearty meal with family and friends