Ratatouille Tart

Name: Ratatouille Tart
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6 racions
Ingredients: 3 ud pebrot; 250 g tomàquet cherry; 1 M ceba; 2 gra all; farigola al gust; 2 cda oli d'oliva; 300 g carbassó; 300 g carbassa groga; 6 ud tomàquet

A tart of thinly sliced summer vegetables arranged in a spiral over a roasted pepper and tomato sauce.

Nolan Hansen

Preparació: 40m
Cocció: 1h
Passos: 8
Racions: 6
Dificultat: Mitjana

Francesa

Forn

Sopar

Estiu #vegetable-tart

Elaboració

Pas 1Torch the peppers and tomatoes
Char the bell peppers and cherry tomatoes on a sheet pan with a kitchen torch.
pebrottomàquet cherry
Pas 2Sauté the aromatics
Sauté the diced onion, garlic and thyme in olive oil in a saucepan, then add the charred cherry tomatoes.
cebaallfarigolaoli d'olivatomàquet cherry
Pas 3Add the peppers
Add the charred peppers to the saucepan and cook the mixture together.
pebrot
Pas 4Blend the sauce
Blend the cooked vegetables smooth with an immersion blender.
pebrottomàquet cherryceba
Pas 5Spread the sauce
Spread the blended sauce evenly over the bottom of the tart dish.
Pas 6Slice the vegetables
Slice the zucchini, yellow squash and tomatoes thinly on a mandoline.
carbassócarbassa grogatomàquet
Pas 7Arrange the slices
Arrange the alternating vegetable slices in a spiral over the sauce, packed tightly.
carbassócarbassa grogatomàquet
Pas 8Bake the tart
Bake the arranged tart until the vegetables are tender.