Ratatouille Tart

I borrowed this from reading smitten the other day, and it's perfect if you want a beautiful, easy to prepare, and tasty rustic-looking tart.

It's not so much a true ratatouille, as it is a roasted vegetable pizza, but I digress.

Ratatouille Tart

- 1 box Pepperidge Farm or Dufour Puff Pastry
- 1 yellow squash
- 1 green zucchini
- 1 Japanese eggplant
- 1 red pepper
- 1/3 purple onion
- Tomato sauce

1. Lay out the puff pastry, and prick with a fork. Leave a border unpricked, so that the border will rise and leave a "crust".
2. Cut vegetables into fine slices.
3. Spoon a little tomato sauce onto puff pastry.
4. Layer with diced vegetable slices.
5. Season with salt and pepper.
6. Brush with olive oil.
7. Bake at 375 degrees F ~ 30 minutes, or until veggies are nicely browned and pastry is well risen.

This is just before placing the tart into the oven.

Fresh from the oven.