Provencal Ratatouille Tart with Herb-Infused Olive Oil

Ingredients

• 2 cups flour, sifted
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and diced
• 1 cup ice water

• 1 small eggplant, diced
• 1 small zucchini, diced
• 1 medium red bell pepper, diced
• 2 cups ripe tomatoes, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Herbes de Provence
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped

Method

1. 01
   To prepare the tart crust, combine sifted flour and salt in a bowl. Add chilled, diced butter and mix using your fingertips until the mixture resembles coarse crumbs.
2. 02
   Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. 03
   Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a tart pan. Prick the base with a fork and bake for 15 minutes. Remove and set aside.
4. 04
   For the filling, heat olive oil in a large pan over medium heat. Sauté the onion and garlic until translucent. Add the eggplant, zucchini, and bell pepper, cooking until softened.
5. 05
   Stir in the tomatoes, Herbes de Provence, salt, and pepper. Simmer for 15-20 minutes until the mixture is thickened and fragrant.
6. 06
   Spoon the ratatouille filling into the pre-baked tart shell. Return to the oven and bake for another 25-30 minutes until the crust is golden brown.
7. 07
   While the tart is baking, prepare the herb-infused olive oil by gently heating olive oil with chopped thyme and rosemary for 5 minutes. Remove from heat and let it steep.
8. 08
   Drizzle the herb-infused olive oil over the tart before serving. Enjoy warm or at room temperature.