Ratatouille Walnut Tart Ii Recipes

WALNUT TART

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

RATATOUILLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
• Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
• Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

RATATOUILLE WALNUT TART

Steps:

• Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
• Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
• Stir in tomato paste and cook for 3 minutes more.
• Remove from heat, stir in nuts.
• Coat a 9 inch tart pan with olive oil or spray.
• Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
• You also want to layer the phyllo in a circle so you have an even jagged edge.
• Spoon in eggplant mixture.
• Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
• Fold the jagged edge over top so you have a nice edge.
• Bake at 350F for 35 minutes.

RATATOUILLE TART WITH CARAMELIZED ONION-TOMATO JAM

Steps:

• In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more.
• Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes.
• Yield: 3 cups
• Preheat the oven to 400 degrees F.
• Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks.
• Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano.
• Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.

RATATOUILLE TART WITH FLAKY CHEDDAR & THYME PASTRY

Steps:

• The night before making the tart, wrap the butter for the pastry in foil, and freeze until solid - this will make it easier to grate. To make the pastry, put the flour in a large bowl and mix in half the polenta, the cheese, thyme (reserving a few leaves to serve) and a good pinch of salt. Using a coarse cheese grater, grate in the frozen butter - try to handle it as little as possible so it doesn't get soft - and stir it in with a knife as you go. Give the mixture one last stir to make sure all the butter is coated with flour, then quickly stir in 125ml very cold water. Gently bring together with your hands (splashing in a little more water if it looks dry), then wrap in baking parchmentand chill for 30 mins.
• Slice the tomatoes to roughly the thickness of a £1 coin (use a mandoline, if you have one). Reserve about half of the tomato slices for the top of the tart, then roughly chop the rest into chunks.
• Heat the grill to high (or you can use the flame of a gas hob). Pierce the aubergine four or five times with the tip of a knife and grill (or hold over the gas flame using tongs), turning often, for 8-10 mins, or until the skin is charred and the aubergine is soft and collapsing. Leave to cool a little.
• Heat half the oil in a pan over a low-medium heat, and cook the onions with a pinch of salt for 10 mins until the onions start to caramelise. Meanwhile, scrape the skin off the aubergine (don't worry if some pieces cling to the flesh - it will add a smoky flavour). Roughly chop the aubergine flesh.
• Add the garlic and aubergine to the onions and cook for another 5 mins, or until any liquid released from the aubergine has evaporated. Add the chopped tomatoes and sugar, season, and continue to cook for 5-10 mins until thickened. Leave to cool, then chill until ready to use. Can be prepared up to a day ahead.
• Slice the courgettes to roughly the thickness of a £1 coin. Put in a bowl and toss with a good pinch of salt. Leave for 10 mins.
• Remove the pastry from the fridge. Heat the oven to 200C/180C fan/gas 6 with a baking tray inside (or a 30cm shallow skillet pan, if you have one). Roll the pastry out on a large sheet of baking parchment dusted with a little flour, to a circle about 35cm wide. Trim the edge if you want a neat finish.
• Drain any liquid from the courgettes, then tip onto a plate lined with kitchen paper. Pat dry to remove as much moisture as you can. Sprinkle the remaining polenta over the pastry, then top with the chilled tomato and aubergine mix. Spread it out using the back of a spoon, leaving a 3cm border around the edge.
• Arrange the reserved tomato slices and the courgettes in overlapping concentric circles on top of the tart. Brush the vegetables with the remaining oil, season and sprinkle with the parmesan. Fold the pastry edge over the veg slightly, pressing gently to seal. Brush the pastry edge with the beaten yolk.
• Carefully slide the tart, still on the baking parchment, onto the hot tray or into the skillet pan. Bake for 45 mins until golden, then scatter with the extra thyme leaves, if using. Leave to cool a little and serve just warm, or at room temperature.

RATATOUILLE WALNUT TART II

Steps:

• Slice the eggplant and place them on a cooling rack over a cookie sheet and sprinkle liberally with salt. Let them sweat for about 30 minutes.
• Slice zucchini and carrots, Place them on a cookie sheet. Salt, pepper and drizzle with olive oil. Roast in a 350F oven for 15-20 minutes or just until the zucchini are tender. You might want to put the carrots back in until tender.
• Rinse off the eggplant in the sink to remove the excess salt. Place them on a cookie sheet. Pepper and drizzle them with olive oil and roast for 15-20 minutes or just until tender.
• Let the veggies chill out on the counter or fridge while you make the crust.
• Melt 3-4 Tbsp butter. I use unsalted sweet cream, but use what you have. I added in to the butter 1/2 tsp each of: rosemary, sage, thyme, basil, parsley, and marjoram.
• With a pastry brush, brush the butter and herb mixture onto each of the sheets of phyllo. Sprinkle each sheet with your asiago cheese. Layer Phyllo sheets in a 11-inch tart pan, stopping with a plain sheet ontop. (You could also sprinkle some ground walnuts between the layers. That would be yummy.).
• Layer the veggies in the tart pan. I started with the largest, eggplant, then the zucchini and carrots.
• In a sautee pan, add 2-3 tbsp olive oil and sautee the leeks and garlic for about 2-3 minutes stirring until they start to break down. Add in tomato paste, vegetable stock and herbs. You just want enough vegetable stock to thin out the paste so it's spreadable, about 2 tablespoons.
• Spread leek mixture over the eggplant, zucchini and carrots in the tart pan. Top with heirloom tomatoes and sprinkle with walnuts, remaining cheese and goat cheese.
• Bake 350F for 35 minutes. Serve hot or room temperature.