Ratatouille Tart

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Ratatouille Tart

Adopted from Smitten Kitchen

This is my favourite dish to make for my vegetarian friends. They appreciate the gesture, and it's delicious enough to satisfy even the most vocal carnivores.

• 1 Package frozen puff pastry (I use Tenderflake)
• 1 eggplant
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1/3 cup canned plain tomato sauce
• 2 tablespoons olive oil
• Salt and pepper
• Few sprigs fresh thyme
• 1 cup crumbled feta

Directions:

1. Heat the oven to 375°F. Flour your work surface and roll out puff pastry until roughly 11x15" Lay pastry on baking sheet and prick with a fork.
2. Spoon tomato sauce evenly over pastry as you would a pizza. Leave a bit of a border around the edge.
3. Slice your vegetables in very thin round slices (A mandoline would work well-- or I use my food processors slicing disc)
4. Arrange vegetable slices alternating in rows over your tomato sauce.
5. Drizzle olive oil over vegetables and season with salt and pepper. De-stem thyme leaves and sprinkle on top.
6. Bake in oven until pastry is puffed and golden brown and the vegetables look softened (approx. 25-30 minutes). Remove from oven and sprinkle crumbled goat cheese on top.
7. Slice with a pizza cutter and enjoy!