When I first married my husband and still living in Switzerland, we visited his grandparents and aunts a few times a month. During the summer months they would grow their entire year’s worth of vegetables and preserve everything for the cold months. One of the items they make is Ratatouille. I had never had it before, but immediately fell in love. In Switzerland, Ratatouille is essentially a vegetable stew served over boiled potatoes and doused with a cheese. Every region makes their Ratatouille differently, but I prefer my husband’s region.
When brainstorming new recipes, I thought it would be fun to combine two of my favorite things…ratatouille and tarts. I had recently purchased the OXO V-Blade Slicer, and thought this would be a great opportunity to try it out. I love the ease of use and the fact that I can adjust the width of the items that I am slicing. It is also great because it is dishwasher safe. OXO products are made with quality and durability and are a great investment in any kitchen.
I served this tart with a side salad for dinner, however I think that it would also make a wonderful appetizer. This is a great dish to use up your summer garden vegetable! Enjoy!
- 2 medium sized tomatoes
- 1 onion
- 1 eggplant
- 2 zucchinis or summer squash
- 1 large sheet of puff pastry
- 1/2 cup pesto
- 1/4 cup crumbled goat cheese
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper.
- Unroll defrosted puff pastry sheet onto parchment paper.
- Baste entire sheet with basil pesto.
- Sprinkle with crumbled goat cheese.
- Slice vegetables about 1/4 to 1/2 an inch thick.
- Alternatively lay the vegetables onto the puff pastry leaving about an inch of crust.
- Baste vegetables with remaining pesto.
- Bake at 350 degrees until crust has browned, about 30 minutes.
- Slice and serve immediately.
This is not a sponsored post. I purchased this mandoline with my own money. I do however love OXO and have worked with them in the past.