First I have to say I saw a lot of Ratatouille tart recipes, because I had this idea many times. Finally I choose this recipe
Was amazing and used eggplats and zucchinis I had ,
Source : Bite me More
1 1/2 cups flour
1/2 teaspoon salt
6 tablespoon cold butter cut into cubes
3 tablespoons ice water
2 medium eggplants thinly sliced
2 medium zucchini thinly sliced
3 medium tomatoes
2 tablespoon oil
1/4 tsp salt
1/4 tsp ground black pepper
1 tablespoon olive oil
1 medium white onion thinly sliced
1/4 cup grated parmesan cheese
3/4 ricotta cheese
1/4 cup tomato sauce
1/4 cup sheredded fresh basil leave
Combine flour, salt and butter in the bowl of a food processor. Pulse until coarse meal, about the size of peas.
Slowly add the water until the dough starts to come together.
Turn the dough out onto the counter, shape into a round disc and thhtly wrap in plastic wrap.
Refrigerate by 1 hour.
Preheat oven to 180°c (350°F)
On a lightly floured surface roll the dough out to fit a tart pan.
Place the dough in the tart pan and trim excess dough.
Press aluminium foil over the dough and weigh down with uncooked beans . Place tart pan on baking sheet and bake 15 minutes,
Remove from oven and remove foil.
Return to oven and bake for 10 minutes or until no longer shny and wet.
Remove from oven and let cool.
For the filling
Place the eggplant slices in a colander and sprinkle lightly with a few pinches of salt. Allow to drain for 25 minutes. Rinse eggplant under cold water and pat dry with paper towel. Line 2 baking sheets with aluminum foil and brush with some oil. Lay eggplant and zuchhini slices in a single layer on the prepared baking sheets.
Brush with oil and sprinkle with salt and pepper.
Roast oven for 12 minutes, until are slightly softened.
Remove from oven and set aside.
In a large skillet heat 1 tbsp of oil and saute the onions until soft.
To assemble the tart :
Spread ricotta cheese over baked tart crust. Follow with tomato sauce.Scatter cooked onion slices on top.
Starting from the outside of the crust, begin to spiral, the eggplant, tomatoes and zucchini slices, slightly overlapping until the surface is covered.
Sprinkle with salt, pepper and top with parmesan cheese and basil leaves .
Bake at 180 °C (350F) for 25 – 30 minutes.
Remove from oven and let cool 5 minutes before serve.
Basil oregano :
For first time I used it, smell delicious and tasty like a mix of oregano and basil and is more smooth than others basil.