Ratatouille Tart with Caramelized Onion-Tomato Jam

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This was fabulous! Took this to my Bible study and the ladies raved over it, and asked for the recipe. The caramelized onion-tomato jam took a while to prepare, but it was worth it. Very tasty. Easy to assemble once the jam was made. I used dry oregano and it was fine.

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I made the Onion-Tomato jam today. Wow! It is so thick & rich, with an intense onion & tomato flavor. I can't wait to spread it on hot, crispy garlic bread or use it in place of plain sauce for home made pizza. Or even on my bagel with cream cheese. Instead of Roma tomatoes, I used tomatoes fresh from my garden, San Marzano and Juliets, (which are a cross between Cherry & Roma. I also did not have any Chipotle powder so I used the ground chili powder I had on hand instead. This is another winner recipe from Kelsey. Thank You!

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Delicious! Put this together this evening for dinner and was so pleased. The tomato jam is awesome. I followed the recipe with the exception of only using 1/4 t on the spices. This was a good call because the jam still had a great deal of flavor and a kick from the chipotle. I had a great deal of vegetables leftover. The goat cheese at the end was excellent. It got nice and creamy and added a great deal to the tart. I'll make another one this weekend for company!

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I had super-high hopes, and it wasn't quite as good as I thought it would be. I cut down the amount of sugar and molasses and vinegar substantially, but I may omit it in the future as I'm a huge fan of the natural sweetness. The spices were a good addition, the crust was crisp and the veggies were tender.

I didn't experience any middle-of-the-tart flimsiness; perhaps cook the jam until it's a little thicker? Overally, needs a little tweaking but a solid recipe.

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I loved the flavors of this, but unfortunately the middle of my tart was soggy. The edges were perfectly golden and brown, so I don't know if I should have par baked the puff pastry before adding the other ingredients on top of it. The caramelized onion and tomato jam was divine--though it took much longer to reduce down than I anticipated. So in the end it was a very time intensive effort, but now that I already have the jam made I'm going to make it again tomorrow and see if I can get the results I want. This recipe is worth trying until I get it right!

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First the tomato jam. This was not difficult to make but it was very time consuming. The end result is a gorgeous mahogany red color and a creamy texture. It was a bit sweet for my taste but would be a good balance for something more savory. It did make a lot more than was necessary for the tart.

I did use the jam to make the tart but, because I can't eat dairy, I had to make two substitutions. Instead of the puff pastry (which is loaded with butter I used naan bread. Instead of the goat cheese topping I made some tofu ricotta and spread that on the bread before topping with the tomato jam. I did use zuchinni, eggplant and roasted red peppers, but used mushrooms instead of the tomatoes. This was very tasty and looked so elegant. Definitely will make both recipes again.