Photo by christy
christy's Notes:
Expand1 1/2 cup whole wheat flour Ask a question about this ingredient
1/2 cup all purpose flour Ask a question about this ingredient
2 teaspoons granulated sugar Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2/3 cups very cold unsalted butter-cut into pieces Ask a question about this ingredient
4-6 tablespoons ice cold water Ask a question about this ingredient
1 medium onion-finely sliced Ask a question about this ingredient
3 cloves garlic--chopped Ask a question about this ingredient
1 red bell pepper--julienne Ask a question about this ingredient
1 small eggplant-cut into 1" cubes Ask a question about this ingredient
2 zucchini cut into coins Ask a question about this ingredient
3 cups diced tomatoes Ask a question about this ingredient
1/4 cup red wine Ask a question about this ingredient
1/2 teaspoon dried basil Ask a question about this ingredient
1/2 teaspoon dried thyme Ask a question about this ingredient
1/2 teaspoon dried oregano Ask a question about this ingredient
pinches red pepper flakes Ask a question about this ingredient
1 tablespoon aged balsamic vinegar Ask a question about this ingredient
3-4 ounces chevre Ask a question about this ingredient
1/2 teaspoon sea salt-or more to taste Ask a question about this ingredient
2 tablespoons fresh parsley--finely chopped Ask a question about this ingredient
make pastry by placing the dry ingredients in a large bowl and whisk to combine. cut the butter in until the dough resembles a crumble. add the water 1 Tbs at a time until it has enough moisture to bind. form dough into a disk and place in plastic wrap. refrigerate for at least 1 hour or overnight.
Ask a question about this stepwhile you are waiting for the pastry to chill, make the ratatouille.
Ask a question about this stepheat a small stock pot over low flame. add enough olive oil to lightly coat the bottom of the pan. toss in the onions and garlic and cook until they soften.
Ask a question about this stepadd in the eggplant and red pepper and give them a good toss. cook for about 10 minutes.
Ask a question about this stepstir in the red wine and cook for about a minute more. finally, add in the zucchini, diced tomatoes, basil, thyme, oregano, red pepper flakes and salt. give a good stir, cover and cook for about 25-30 minutes.
Ask a question about this stepperiodically give a good stir to the pot. once the vegetables are soft, but not falling apart, remove from heat and stir in the balsamic vinegar and fresh parsley. taste for salt and add if necessary.
Ask a question about this stepdivide the ratatouille in two portions and allow to cool. reserve one portion for another use. once cool, to remaining mixture, and half of the chevre.
Ask a question about this stepremove the pastry from the refrigerator and roll out to a 10-12" circle. place the ratatouille mixture in the center allowing for a 1 1/2" border to the edge of the pastry. allow the ratatouille to mound a bit in the middle. fold the sides of the pastry up to overlap the ratatouille just along the edge. dot the remaining chevre over the top of the tart.
Ask a question about this stepbrush the crust with egg wash. bake at 425 degrees in the oven on top of a pizza stone for approximately 25-30 minutes.
Ask a question about this stepallow the crostata to cool just a bit before serving. can be served hot or room temperature.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Great recipe - thanks, Christy! I made this the other night when a vegetarian friend came for dinner and it was delicious. I love ratatouille and this is a very easy to follow recipe. The crust could have used more salt and I definitely needed about double the water to get the dough to combine. Glad this recipe makes extra, too - I used the leftover ratatouille on flatbread (I actually used naan) as a quick sandwich. Yum!