Ratatouille Tart With Caramelized Onion-Tomato Jam

Serves: 5

Imelda VonRueden

1 January 1970

Based on User reviews:

55

Spice

43

Sweetness

55

Sourness

33

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

3 tbsps

Olive Oil

2

Vidalia Onions (thinly sliced)

2 tsps

Kosher Salt

2 cloves

Garlic (minced)

1 cup

Molasse

1 cup

Light Brown Sugar

1 cup

Cider Vinegar

1 tsp

Allspice

1 tsp

Ground Cinnamon

1 tsp

Chipotle (powder)

1

Puff Pastry (sheet frozen, thawed)

1

Flour (for dusting)

3

Roma Tomatoes (sliced 1/4-inch thick)

1

Japanese Eggplant (sliced 1/4-inch thick on a mandoline)

1

Yellow Squash (sliced 1/4-inch thick on a mandoline)

1

Zucchini (sliced 1/4-inch thick on a mandoline)

1

Roasted Red Pepper (to 2, julienned)

3 tsps

Oregano (chopped fresh, divided)

1 cup

Crumbled Goat Cheese

Directions:

1

In a high-sided saute pan with a lid, heat the olive oil over medium heat

2

Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes

3

Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more

4

Stir in the garlic and saute 1 to 2 minutes

5

Add the tomatoes and cook an additional 10 minutes

6

Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer

7

Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes

8

Yield: 3 cups Preheat the oven to 400 degrees F

9

Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches

10

Transfer the pastry sheet to a parchment-lined baking sheet

11

With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well

12

This will prevent the dough from rising as it cooks

13

Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry

14

Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like

15

Sprinkle the roasted red peppers around the tart

16

Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano

17

Bake until the pastry is golden brown and puffed, 20 to 25 minutes

18

Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving