by Francesca Patterson
We are now in the thick of midsummer and it is not letting up any time soon. This heat and humidity may not be the most preferred, but it is certainly churning out some beautiful summertime vegetables that can be seen in abundance at the market. All the components of ratatouille were in alignment at the stands this week, and I had to share this version that is perfect for cookout season. Ratatouille baked into a pie form transforms this dish into one that is tastefully presented and portioned. It arguably tastes best when left to cool to room temperature or eaten as leftovers. As a child, this was also my favorite way to eat ratatouille because the vegetables are chopped so finely and cooked for so long that the flavors blend together. I love to eat these leftovers for breakfast or as an easy lunch to pack. Try this for a little twist on the classic dish made of summer’s heartiest bounties.
INGREDIENTS
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1 small eggplant (peeled and diced)
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2 green bell peppers (cut into rings)
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1 cup tomatoes (diced and seeded)
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2 medium zucchini (quartered and diced)
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2 onions (diced)
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2 cloves of garlic (diced)
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Salt & Pepper to taste
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4 tbsp of olive oil
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10 inch Pie crust (of your choice)
DIRECTIONS
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Heat 2 tablespoons of olive oil in a large pot over medium-high. First, add the onion and saute for about 3 minutes. Then add the peppers, zucchini, garlic, tomatoes, and eggplant. Add salt and pepper to taste, cover with a lid and allow vegetables to simmer until tender, for about 45 minutes. Stir occasionally.
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Preheat oven to 350. Strain the vegetables to remove the access water that was released during cooking.
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Assemble pie crust in a round baking dish and spoon the strained vegetables in. Pinch or fold the crust of the pie to your preference.
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Bake the tart for 10 minutes at 350 degrees. Then, pull it out and sprinkle parmesan on top as well as the remaining two tablespoons of oil. Set oven to broil, or raise the temperature to 450 degrees to allow cheese and crust to become golden, approximately 10 more minutes.
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Remove tart from the oven and let rest for at least 5 minutes before serving. This tart keeps in the fridge for up to 3 days.
