Michelin Star-Worthy French Ratatouille Tartlets with Goat Cheese Crust

Allergens

Dairy (Goat Cheese), Gluten

Ingredients

• 2 cups all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 4 oz goat cheese, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup ice water
• 1 medium zucchini, thinly sliced
• 1 large eggplant, thinly sliced
• 1 large red bell pepper, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup fresh basil leaves, roughly chopped
• 1/4 cup fresh thyme leaves, roughly chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the goat cheese crust: In a food processor, combine flour, salt, and black pepper. Add cold butter and pulse until mixture resembles coarse meal. Add goat cheese and pulse until just combined. Gradually add ice water while pulsing, until dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat oven to 400°F (205°C).
3. Toss zucchini, eggplant, red bell pepper, cherry tomatoes, onion, and garlic in olive oil, salt, and pepper. Spread vegetables evenly on a parchment lined baking sheet. Roast for 20 25 minutes or until tender and slightly browned.
4. Roll out goat cheese dough to 1/8 inch thickness. Use a cookie cutter to create circles that fit your tartlet pan wells, then gently press into the wells, trimming excess dough as needed.
5. Fill each tartlet with roasted vegetables and top with chopped basil and thyme.
6. Bake for 18 20 minutes or until crust is golden brown and crisp. Allow to cool slightly before serving.

Chef’s Insight

Experiment with different crust combinations and vegetable mixes to create your perfect tartlet.

Notes

Incorporate seasonal vegetables to keep the recipe fresh and exciting.