Savory Ratatouille Tart

Name: Savory Ratatouille Tart
Total time: 1500 s
Yield: Serves 8 servings
Ingredients: Pie crust; 1 1/2 cups all-purpose flour (180 grams); 6 1/2 tablespoons unsalted butter, softened (90 grams); 2 tablespoons cold water (30 ml); 1 pinch salt; Filling; About 2 cups ratatouille (450 grams); 2 eggs; 1/3 cup heavy cream (80 ml); 2 tablespoons grated pecorino cheese; Kalamata black olives, organic if possible; Salt and pepper

latabledeclara @latabledeclara

To keep the summer feeling going a little longer

latabledeclara @latabledeclara

To keep the summer feeling going a little longer

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Ingredients

25 minutes

Serves 8 servings

Pie crust
1 1/2 cupsall-purpose flour (180 grams)
6 1/2 tablespoonsunsalted butter, softened (90 grams)
2 tablespoonscold water (30 ml)
1 pinchsalt
Filling
About 2 cups ratatouille (450 grams)
2eggs
1/3 cupheavy cream (80 ml)
2 tablespoonsgrated pecorino cheese
Kalamata black olives, organic if possible
Salt and pepper

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Steps

25 minutes

1

Pie crust
In a mixing bowl, combine the flour, softened butter, and salt. Add the cold water and mix until the dough comes together in a ball.
Wrap in plastic wrap and refrigerate for 1 hour.
2

Filling
Beat the eggs with the heavy cream, add the pecorino cheese, and season with salt and pepper.
3

Assembly
Preheat the oven to 350°F (180°C).
Remove the dough from the fridge and roll it out on a floured surface.
Line a rectangular tart pan with the dough. Prick the bottom with a fork, cover with parchment paper and pie weights or dried beans. Bake for 8 to 10 minutes.
Remove the tart shell from the oven, take off the paper and weights, and spread the well-drained ratatouille over the crust. Pour the egg mixture on top and add a few olives.
Bake for about 15 minutes.
Remove from the oven and enjoy.