Rustic Provençal Ratatouille Tart with Herbed Ricotta

Ingredients

• 2 cups flour, sifted
• 1 teaspoon salt
• 1 cup unsalted butter, cubed and chilled
• 1 cup ice water
• 1 medium eggplant, sliced thinly
• 1 medium zucchini, sliced thinly
• 1 medium red bell pepper, sliced thinly
• 2 tablespoons olive oil
• 1 teaspoon herbes de Provence

• 1 cup ricotta cheese
• 1 cup fresh basil, chopped
• 1 cup fresh parsley, chopped
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   In a large bowl, combine sifted flour and salt. Add the chilled, cubed butter and mix with your fingertips until the mixture resembles coarse crumbs.
3. 03
   Gradually add ice water, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
4. 04
   While the dough chills, prepare the herbed ricotta by combining ricotta cheese, chopped basil, chopped parsley, lemon zest, salt, and black pepper in a bowl. Mix well and set aside.
5. 05
   In a skillet, heat olive oil over medium heat. Add the sliced eggplant, zucchini, and red bell pepper. Sprinkle with herbes de Provence and cook until vegetables are tender, about 10 minutes.
6. 06
   Roll out the chilled dough on a floured surface to fit a tart pan. Transfer the dough to the pan and trim the edges.
7. 07
   Spread the herbed ricotta evenly over the tart crust. Arrange the cooked vegetables on top of the ricotta.
8. 08
   Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown.
9. 09
   Allow the tart to cool slightly before slicing and serving.