~ ratatouille tart ~

i always try to cook seasonally.. and it being the midst of fall... there is an abundance of squash left over from the season's garden.. when you go to the farmers market.. you will see the summer squash getting pushed out (like the yellow squash... zucchini... pattypan squash) ...as the winter squash coming into season (like the butternut squash.. acorn squash.. spaghetti squash)... 

one way i've discovered cooking with these vegetables easily is to make a ratatouille tart.. this can be altered as the vegetables change with the season..

one essential ingredient that i love to use is the puff pastry.. available in the freezer section where the frozen fruit and frozen pie crusts are..they are great for making savory and sweet treats including...

savory delights:
* ratatouille tart
* chicken pot pie
* beef wellington
* fancy pigs in a blanket

sweet delectables:
* apple tart
* berry napoleans
* sweet pinwheels
* fruit cups

with all these options with 1 ingredient...its crazy that not everyone has these available in their freezer!

recipe (yield 6 - 8 servings)

ingredients:
* whatever vegetables you have on hand .. sliced thin... i've used a zucchini.. tomato... bell pepper
* 3 onions.. sliced
* 1 puff pastry sheet
* 2 tablespoons of balsalmic vinegar
* oil
* 2 tablespoon of italian seasoning
* 1 teaspoon each of salt & pepper
* flour for dusting

hardware:
* mandoline .. optional
* baking sheet
* aluminum foil.. optional.. but allows for easy cleanup later.. highly recommended :)
* nonstick pan
* rolling pin
* fork

steps:
pre-heat your oven to 350 degrees

1) defrost the puff pastry
        > take out 1 sheet of the puff pastry and let it defrost either in the fridge or on the counter top .. make sure that it does not defrost to the point it is room temperature.. making it hard to work with

2) onion jam
        > heat up the nonstick pan with a tablespoon of oil on medium heat
        > dump in the sliced onions and cook until caramelized.. about 20 minutes
        > once the onions are cooked down and the color resembles caramel.. add in the 2 tablespoons of balsalmic vinegar
        > cook for 5-8 mins to allow the vinegar to reduce
        > let cool on the counter

3) prep the veg
        > slice the vegetables so they are all the same thickness.. this allows for even cooking 
           note: a mandoline is not necessary.. as i dont own one.. i just used my good ole knife to do the job

4) prep the cooking vessel
        > put a sheet of aluminum foil down on the baking sheet.. again.. optional.. but highly recommended
        > brush the aluminum foil with some oil so the puff pastry doesn't stick to it while cooking

5) putting it all together
        > unfold the puff pastry
        > dust the working surface with some flour
        > dust the rolling pin and roll out the puff pastry so there are no creases
        > place onto the prepared baking sheet
        > using the fork make a perimeter leaving about an inch around the edge and "dock the dough".. meaning.. putting some holes in the dough so it doesn't rise.. the 1 inch perimeter however will rise and look like a tart
        > place the cooled onion jam evenly throughout the dough where it is docked
        > place the sliced veggies atop the onion jam.. you can dumb them on ..or arrange it like i did .. makes it look prettier

        > drizzle on oil onto of the veggies
        > season the veggies with the 2 tablespoons of italian seasoning, salt and pepper

6) bake
        > bake the tart in a 350 degree pre-heated oven for 30-40 mins or until the crust is golden brown and delicious

7) now serve and devour!