Rustic Provençal Ratatouille Tart with Herbed Olive Oil Pastry

Ingredients

• 2 cups flour, sifted
• 1 cup olive oil
• 1 cup cold water
• 1 teaspoon sea salt
• 1 tablespoon fresh thyme, chopped

• 1 medium eggplant, diced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 large tomato, chopped
• 1 teaspoon Herbes de Provence
• 1 pinch black pepper

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   In a bowl, combine sifted flour, sea salt, and chopped thyme for the pastry. Gradually add olive oil, mixing with a fork until crumbly.
3. 03
   Add cold water to the pastry mixture, one tablespoon at a time, until the dough holds together. Form into a disk, wrap in cling film, and refrigerate for 20 minutes.
4. 04
   While the pastry chills, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
5. 05
   Add diced eggplant, zucchini, and bell pepper to the skillet. Cook until softened, about 10 minutes. Stir in chopped tomato, Herbes de Provence, and black pepper. Simmer for another 5 minutes.
6. 06
   Roll out the pastry on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.
7. 07
   Fill the pastry shell with the ratatouille mixture, spreading evenly.
8. 08
   Bake in the preheated oven for 35-40 minutes, until the pastry is golden and crisp.
9. 09
   Allow the tart to cool slightly before serving. Garnish with additional fresh thyme if desired.