Provencal Ratatouille Tart with Olive Tapenade

Ingredients

• 2 cups flour, sifted
• 1 cup unsalted butter, cold, diced
• 1 cup ice water
• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 red bell pepper , diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon herbes de Provence
• 1 cup grated Parmesan cheese

• 1 cup pitted black olives, chopped
• 2 tablespoons capers, drained
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon olive oil
• 1 clove garlic, minced

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a bowl, combine sifted flour and diced butter. Use your fingers to mix until the mixture resembles coarse crumbs.
3. 03
   Add ice water gradually, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 20 minutes.
4. 04
   While the dough chills, heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
5. 05
   Add eggplant, zucchini, and red bell pepper to the skillet. Cook until vegetables are tender. Stir in herbes de Provence and season with salt and pepper.
6. 06
   Roll out the dough on a floured surface and fit it into a tart pan. Prick the base with a fork.
7. 07
   Spread the sautéed vegetable mixture evenly over the tart base. Sprinkle with grated Parmesan cheese.
8. 08
   Bake in the preheated oven for 30-35 minutes or until the crust is golden and the cheese is melted.
9. 09
   Meanwhile, prepare the tapenade by blending olives, capers, lemon juice, olive oil, and garlic in a food processor until smooth.
10. 10
    Remove the tart from the oven and let it cool slightly. Serve warm, topped with olive tapenade.