Recipe courtesy of Kelsey Nixon
Episode: Veggie Bliss
Total:
2 hr 10 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 10 min
Active:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Caramelized Onion-Tomato Jam:
  • 2 tablespoons olive oil
  • 2 Vidalia onions, thinly sliced
  • 2 teaspoons kosher salt
  • 2 cloves garlic, minced
  • 10 Roma tomatoes, cored, seeded and roughly chopped (about 2 1/2 pounds)
  • 1/2 cup molasses
  • 1/2 cup light brown sugar
  • 1/2 cup cider vinegar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chipotle powder
Ratatouille Tart:
  • 1 sheet frozen puff pastry, thawed
  • Flour, for dusting
  • 1/2 to 3/4 cup Caramelized Onion-Tomato Jam
  • 3 Roma tomatoes, sliced 1/4-inch thick
  • 1 Japanese eggplant, sliced 1/4-inch thick on a mandoline
  • 1 yellow squash, sliced 1/4-inch thick on a mandoline
  • 1 zucchini, sliced 1/4-inch thick on a mandoline
  • 1 to 2 roasted red peppers, julienned
  • 2 to 3 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper
  • 3 teaspoons chopped fresh oregano, divided
  • 1/2 cup crumbled goat cheese

Directions

Watch how to make this recipe.

Caramelized Onion-Tomato Jam:

In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more. Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes. Yield: 3 cups;

Ratatouille Tart:

Preheat the oven to 400 degrees F. Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks. Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano. Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.;

IDEAS YOU'LL LOVE

Cornmeal-Crusted Roasted Ratatouille Tart

Recipe courtesy of Ellie Krieger

Ratatouille

Recipe courtesy of Sarah Sharratt

Lazy Ratatouille

Recipe courtesy of Laura Calder

Okra Ratatouille

Ratatouille Stew

Recipe courtesy of Kelsey Nixon

Corn Waffles with Ratatouille

Recipe courtesy of Daniel Richardson

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

10am | 9c
11am | 10c
12pm | 11c
1pm | 12c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here