Provencal Ratatouille Tart with Herbed Goat Cheese

Ingredients

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

• 1 medium eggplant, diced
• 1 medium zucchini, sliced into rounds
• 1 medium red bell pepper, diced
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon Herbes de Provence
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 5 ounces goat cheese, softened
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, leaves only

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   To make the pastry crust, combine the sifted flour and salt in a large bowl. Add the chilled butter and rub together until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
3. 03
   For the ratatouille filling, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent. Add the eggplant, zucchini, and bell pepper, cooking until tender. Stir in Herbes de Provence, salt, and pepper. Remove from heat.
4. 04
   Roll out the chilled pastry dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim the edges and prick the base with a fork. Blind bake the crust for 15 minutes.
5. 05
   In a bowl, mix the softened goat cheese with parsley and thyme. Spread this mixture over the pre-baked tart crust.
6. 06
   Top with the ratatouille filling, spreading it evenly. Return the tart to the oven and bake for an additional 25-30 minutes, or until the crust is golden brown.
7. 07
   Allow to cool slightly before slicing. Serve warm or at room temperature.