Winter Ratatouille Tart

Servings: 8

Total time: 1 hour 21 minutes

INGREDIENTS

2 ⅓ cups (300g) all-purpose flour, plus more for dusting
¼ cup (50g) grated aged white cheddar cheese
4 tablespoons yellow cornmeal, plus more for sprinkling
½ teaspoon Diamond Crystal® Baking Salt
⅔ cup (150g) unsalted butter, frozen and grated
½ cup ice water
2 tablespoons extra-virgin olive oil, divided
1 large red onion, finely chopped, about 2 cups
1 small eggplant, peeled and finely chopped, about 1-1 ½ cups
4 cloves garlic, minced
1 tablespoon granulated sugar
1 teaspoon Diamond Crystal® Kosher Salt, divided
½ teaspoon ground black pepper, divided
1 (28-ounce) can crushed tomatoes, or 3 large tomatoes chopped
2-3 plum tomatoes, sliced ¼-inch-thick, lightly salted and patted dry
1 medium yellow squash, sliced ¼-inch-thick
1 medium zucchini, sliced ¼-inch-thick
¼ cup grated Parmesan cheese
1 large egg, beaten
Chopped fresh thyme, for garnish

DIRECTIONS

Combine flour, cheddar, cornmeal and baking salt in large bowl. Add butter and cut in using pastry knife or fingertips until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until mixture comes together and dough forms. Pat dough into disc and wrap tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes.
Meanwhile, heat 1 tablespoon oil in large skillet over medium heat. Add onion and eggplant and cook until tender, mashing slightly as it cooks, about 8-10 minutes. Add garlic, sugar, kosher salt and pepper and cook until fragrant, about 1 minute. Add crushed tomatoes and cook, stirring occasionally, until almost all moisture is evaporated, and sauce is reduced, about 10-15 minutes.
Remove from heat and set aside to cool.
Preheat oven to 375°F. Roll out pastry on lightly floured surface to about 14-inches in diameter.
Sprinkle 1 tablespoon of additional cornmeal in bottom of standard 9-inch oven safe skillet.
Transfer dough to skillet, pressing into bottom and sides. Sprinkle bottom of pastry with one additional tablespoon of cornmeal. Top with cooled tomato mixture in an even layer. Shingle sliced tomatoes, squash and zucchini over tomato mixture in concentric circles. Brush vegetables with remaining oil and sprinkle evenly with Parmesan cheese. Gently fold excess edges of pastry over filling slightly and brush with egg.
Bake until pastry is golden-brown, and filling is tender and bubbling, about 40-45 minutes.
Garnish with thyme and serve!