Provençal Vegetable Tart Recipe - Didier Murat, Julianne Jones

Provençal Vegetable Tart

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Julianne Jones makes this savory rectangular tart with the ingredients typically found in ratatouille: eggplant, zucchini and tomatoes. "You arrange the vegetables nicely in the flaky crust, then tuck in thinly shaved cheese," she says. "I love serving the tart at dinner parties because it's aesthetically impressive." Slideshow: More Savory Tarts

Provençal Vegetable Tart — Photo: © Christina Holmes

Active Time:

45 mins

Total Time:

2 hrs 30 mins

Yield:

6; Makes one 4-by-14-inch tart or two 10-inch round tarts

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Ingredients

Tart Shell

1 ¾ cups all-purpose flour
½ teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter (cubed)
¼ cup ice water

Filling

3 ½ tablespoons extra-virgin olive oil
1 yellow bell pepper (small cored, seeded and sliced /4 inch thick)
1 onion (medium cut into /4 inch wedges)
Salt
Freshly ground black pepper
1 Japanese eggplant (small sliced /4 inch thick)
1 zucchini (small sliced /4 inch thick)
½ cup grape tomatoes
2 teaspoons Champagne vinegar
1 teaspoon fresh thyme leaves
1 teaspoon basil (chopped)
2 ounces Tomme de Savoie or imported Fontina cheese (thinly sliced)

Directions

make the tart shell

In a food processor, combine the 1 3/4 cups of flour with the salt. Add the butter cubes and pulse 5 times in 1-second bursts. Add the ice water and pulse until the dough comes together, then turn the dough out onto a floured work surface and knead briefly. Flatten the dough into a disk, wrap in plastic and refrigerate for about 30 minutes, until firm.
Preheat the oven to 375°. On a floured work surface, roll out the dough to a 6-by-16-inch rectangle, a scant1/4 inch thick. Ease the pastry into a 4-by-14-inch tart mold and trim the overhang to 1/2 inch. Fold the overhang over to reinforce the edges. Freeze the tart shell for about 15 minutes, until firm.
Line the tart shell with parchment paper and pie weights and bake in the center of the oven for 35 minutes, until set. Remove the parchment and weights and bake for about 10 minutes longer, until golden. Let cool.

meanwhile, make the filling

Drizzle a baking sheet with olive oil. In a bowl, toss the bell pepper and onion with 1/2 tablespoon of the oil, season with salt and pepper and arrange on one-quarter of the baking sheet. Add the eggplant to the bowl, toss with 1/2 tablespoon of the oil, season with salt and pepper and arrange on another quarter of the baking sheet. Repeat with the zucchini and tomatoes, using 1/2 tablespoon of oil for each.
Roast the vegetables for about 45 minutes, turning once, until tender. Let cool slightly, then return them to the bowl. Add the vinegar, herbs and the remaining 1 1/2 tablespoons of oil and toss; season with salt and pepper.
Arrange the vegetables in the tart shell, tuck in the cheese slices and serve.