Ratatouille Tart with Caramelized Onion-Tomato Jam

TOTAL TIME: 2 hr 10 min
Prep: 45 min
Inactive Prep: --
Cook: 1 hr 25 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
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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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
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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 20 reviews

  • on September 14, 2014

    Flag

    Awesome

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 07, 2014

    Flag

    My wife and I made this last night. The jam was great. Not too hard to make, but it does take a while.

    Awesome...

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 07, 2014

    Flag

    I have made this twice and everyone loved it. Nice swap for a pizza

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.