Ratatouille Tarte Tatin
A tasty dish from both Michael Symon and Carla Hall!
- step-by-step directions
Ratatouille Tarte Tatin
- 1 pound tomatoes (diced)
- 5 tablespoons olive oil (divided)
- 1 small yellow onion (peeled,finely diced)
- 1 Japanese eggplant (peeled, small dice)
- 2 garlic cloves (peeled, minced)
- 1 tablespoon thyme
- 1 zucchini (thinly sliced into rounds)
- 2 yellow squash (thinly sliced into rounds)
- 1 package store bought puff pastry
- 1/4 Parmigiano-Reggiano (grated)
- 6 basil leaves (torn)
- To remove the skin from the tomatoes, bring a medium pot of water to a boil. Fill a large bowl halfway with ice water and set aside. Score the bottom of the tomato by making a small X into the tomato to just cut through the skin. Add tomatoes to the boiling water and cook for about 30 seconds or until tomato skins start to separate from flesh. Remove tomatoes and place in ice water until tomatoes are cool enough to handle.
- For Tomato Eggplant Compote: Heat a large saute pan over medium high heat, add olive oil and onions. Cook until softened, add the eggplant and continue to cook until eggplant is starting to brown and soften, then add the garlic and cook for an additional minute.
- Once the garlic is fragrant, stir in the tomatoes and thyme and season generously with Kosher salt and freshly ground pepper. Cook for about 10 minutes or until most of the juices from the tomatoes have cook out and the mixture has thickened.
- Set aside, and allow to cool slightly.
- To assemble tarte: Preheat oven to 400ºF
- In a medium nonstick saute pan, coat the bottom of the pan with the remaining olive oil. Arrange the zucchini and yellow squash in a circular pattern starting from the inside and working your way toward the outside of the pan overlapping the pieces of squash slightly. Season the layer of squash with salt and pepper then sprinkle the Parmigiano-Reggiano over the squash.
- Spoon the tomato and eggplant compote over the squash and cheese layer. Using a floured rolling pin, roll over the unfolded puff pastry to flatten it and smooth over any fold marks.
- Cover the tomato eggplant layer with the puff pastry, tucking in any loose edges into the pan.
- Bake the tarte in the oven for 20 minutes or until the crust is evenly golden brown. Remove from oven and Allow to cool for 5 minutes.
- To serve, take serving plate and place upside down on top of pan. Invert the plate and pan at the same time. Cut into 6 slices, sprinkle with torn basil leaves, and serve.
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