It’s been a daydream of mine for a while: ratatouille made entirely from the issue of my very own garden. I think about this just about every day, as my first successful garden is now finally coming into its modest but respectable and lovely own. I have zucchini and peppers already, adorable baby eggplants coming along, and a pretty respectable batch of tomatoes that should be ripening any day now. Onions I have yet to master, but there is always the next season.
So while this is a little premature to be 100% on-site local, I went ahead with a riff on ratatouille. I’ve been seeing delectable savory tarts on other blogs recently, and then the thought of taking each component of classic ratatouille and composing a tart from it struck me. A nutty, gluten/grain-free almond flour crust with extra herb action sealed the deal. Add a light salad and you’ve got a perfect August lunch.
RATATOUILLE TART with ALMOND FLOUR CRUST
2 1/2 cups blanched almond flour
1 teaspoon salt
1 1/2 teaspoons Herbs de Provence
1/2 teaspoon garlic powder
1/4 cup extra virgin olive oil plus 1 tablespoon
1 small zucchini, seeded and thinly sliced into half-moons
6-8 cherry or grape tomatoes, halved
1/4 small eggplant, thinly sliced and then quartered (into flat wedges)
1/2 small onion, diced
Coarse black pepper to taste
Stir almond flour, herbs, garlic powder and salt together with a fork. Whisk together 1/4 cup of the olive oil and egg. Stir wet ingredients into the dry and press evenly into an 11 inch part pan with a removable bottom. Prebake for about 10 minutes, just until becoming golden. Let cool a bit while you prep the veggies.
Toss vegetables together in a small dish with the remaining tablespoon of olive oil, remaining salt, and fresh pepper. Arrange the vegetables over the tart, pressing each piece in just ever so slightly. Bake again at 350 for 30-4o minutes. If you’d like some extra browning, you could turn on the broiler for the last 3 or 4 minutes (watch closely). I think “warm” is the best temperature for serving.
Other savory gluten-free tarts:
Cauliflower and Caramelized Onion Tart from Smitten Kitchen
French Tomato Tart by David Lebovitz
Savory Fig Tart from Chez Us
Grilled Vegetable and Goat Cheese in Puff Pastry from The Perfect Pantry
Mushroom and Leek Tart from Macheesmo
Rustic Tomato and Cheese Margherita Tart from Family Fresh Cooking
— posted by Anne