Tart Provencal With Ratatouille Recipe

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