Tag Archives: tart

Ratatouille Tart with Polenta Crust

Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}If you’re searching for a plant-based summer recipe that is as visually striking as it is delicious, look no further. This Ratatouille Tart with Polenta Crust combines two of my favorite things—simply-prepared vegetables and soft corn polenta—and elevates them into one magnificent main. Did I mention that it’s naturally gluten-free and vegetarian?*

*I wrote vegan swaps in the recipe, too.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}While this recipe takes some time to prepare, none of the steps are difficult and the results are more than worth the effort! You can make things easier for yourself by preparing the polenta and forming the crust a day ahead.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}When you’re ready to bake, spread on some tomato sauce and slice up a bunch of summer produce. If you’re a little fancier than I am and have a mandoline, this would be a great time to use it.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Assemble the tart by arranging the sliced vegetables in concentric circles and finishing them off with olive oil and fresh thyme. Cover the whole thing with a parchment round to ensure that everything cooks evenly. And then…Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}…well, let’s just say I’ll pray for you during the thirty minutes between baking and slicing. I promise it’ll be worth the wait. I mean, when are polenta and ratatouille not worth the wait?!Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}I love this tart when it’s fresh, but you should know that it slices particularly well at room temperature and cold, meaning this is a great make-ahead option. The tart pictured here was made on a Monday and reheated by the slice for lunches all week long.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}It was exactly as wonderful as it looks.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}

Ratatouille Tart with Polenta Crust
ratatouille adapted from Deb Perelman
makes 1 9-inch round tart, 4-6 servings

Polenta Crust:
2 cups water
1 cup whole milk (or unflavored, unsweetened plant milk)
1/2 teaspoon Kosher or sea salt
1 cup coarse ground cornmeal
2 tablespoons unsalted butter or olive oil
1/2 teaspoon prepared dijon mustard
few grinds freshly ground black pepper

Ratatouille:
1/4 cup tomato sauce
2 cloves garlic, minced
1/2 shallot, minced
1/2-1 teaspoon Kosher or sea salt (based on your taste), divided
~1/2 small, thin eggplant, 1/8 inch slices
~1/2 medium zucchini, 1/8 inch slices
~1/2 medium yellow squash, 1/8 inch slices
~1/2 long, thin red bell pepper, seeded, 1/8 inch slices
~1 1/2 roma tomatoes, 1/8 inch slices
1 tablespoon olive oil
few grinds freshly ground black pepper
1 1/2 teaspoons fresh thyme leaves

For assembly:
9-inch round piece of parchment paper

For serving (optional):
fresh parsley or other herbs
feta or goat cheese

Grease a 9-inch round springform pan or tart pan with removable bottom. Set aside.

Make polenta. Bring water and milk to a simmer. Keep an eye on it, as milk can boil over dramatically without much notice. Add 1 teaspoon salt. Whisking constantly, add polenta in a thin stream. Reduce heat to medium-low, whisking very frequently for 25-30 minutes, until thick. Remove from heat. Whisk in butter, dijon, and black pepper. Transfer to prepared pan and use a silicone spatula or wooden spoon to spread it to the edges. Let sit for 15 minutes.

Using the back of a wet spoon, press the polenta from the center toward the edges of the pan to create a rustic crust. Set aside. At this point, the crust may be covered and refrigerated for up to 24 hours.

Preheat oven to 375F. Prepare the ratatouille filling. Spread tomato sauce on the bottom of the tart. Scatter minced garlic and shallot over the top, along with 1/4 teaspoon of salt. Starting from the outer edge and working in a concentric circle to the center, arrange sliced eggplant, zucchini, yellow squash, red bell pepper and tomato in an overlapping pattern. Drizzle with olive oil and top with 1/4-1/2 teaspoon salt, black pepper and fresh thyme.

Cut a piece of parchment to fit over the pan, covering all exposed tart. Gently lay it in the pan. Bake tart 45-55 minutes, or until vegetables are tender. Remove and discard parchment. Let tart cool at least 30 minutes before slicing. Serve with fresh herbs or cheese, if desired.

Slices will be neatest at room temperature, but tart may be served at any temperature. Leftovers will keep covered in the refrigerator for up to three days.Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}

Ratatouille Tart with Polenta Crust {Gluten-Free, Plant-Based}

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Maple Pear Tart

Maple Pear TartHalloween is over and Thanksgiving is coming up. You know what that means…

Pie Season!!! 🍁 🍃 🍂🍁 🍃🍂🍁🍃🍂🍁🍃🍂🍁🍃🍂

Maple Pear TartIn the weeks leading up to Thanksgiving, I’ll be sharing a few new pie recipes, along with some other desserts, appetizers, and a Turkey Day side dish or two 😍😍😍

Maple Pear TartMaple Pear TartToday’s recipe isn’t exactly a pie–it’s a tart. A Maple Pear Tart. Like maple-glazed pears baked on the crispiest, butteriest crust that’s ever come out of my kitchen. This tart looks very fancy, but it is super easy to make. It’s literally easier than pie.

Maple Pear TartLet’s talk about the crust. It’s a simplified, homemade version of puff pastry, often called “Rough Puff.” I’ve used it for cheater croissants and for a few other things for which most people use frozen pastry, and I am consistently amazed that something I made in my kitchen could be so deeply buttery and flaky. Oh y’all, this is goooood.

Maple Pear TartIf the idea of making your own puff pastry–even the easy version–puts fear in your heart, you may use the frozen all-butter stuff. But really, there is nothing to fear. This tart is easier than pie, and this pastry dough is easier than pie dough.

Just cut European-style butter into some flour and little salt…

Maple Pear Tartadd some cold milk…

Maple Pear Tartfold it all into a dough…

Maple Pear Tartpat it into a rectangle…

Maple Pear Tartand give it a few rolls and folds.

Maple Pear TartMaple Pear TartMaple Pear TartMaple Pear TartWrap your rough puff pastry in plastic and throw it in the fridge for an hour (or up to two days). When you’re ready to make your tart, peel two pears and slice them as thinly as you can. You might want to break out your mandolin. If you don’t have one of those handy gadgets (I don’t), you can use a chef’s knife. Just slice the pears as. thin. as. possible.

Maple Pear TartMaple Pear TartMaple Pear TartGrab that cold pastry from the fridge, unfold it, and roll it into a 10×14″ rectangle. Fold the edges over and crimp ‘em, then dock the center with a fork. It doesn’t have to be beautiful–mine certainly wasn’t.

Maple Pear TartSeriously, it doesn’t matter at all. Sliced pears, a bit of sugar and butter cover all manner of ugly crimping.

Maple Pear TartBake it up! Some big bubbles may form despite the docked crust–just pop ‘em with a knife. It’s way fun.

Maple Pear TartPaint the pears with a couple of tablespoons of maple syrup.

Maple Pear TartMaple Pear TartYUM.

Maple Pear TartSlice the tart into eight pieces and serve it to people you love.

Maple Pear TartIsn’t that beautiful?! Those pears and that golden pastry are as visually stunning as they are delicious.

Maple Pear TartOh, I just love Pie Season.Maple Pear Tart

Maple Pear Tart
makes one tart

Rough Puff Pastry:
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For the tart:
2 large baking pears (I used a Bosc and a Bartlett)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, very cold, cut into small pieces
2 tablespoons pure maple syrup

For serving:
whipped cream (optional)

Make the pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Fold edges over about 1 inch and crimp with a fork. Dock center of the dough with a fork. Refrigerate while you prepare the pears.

Peel pears and slice in half lengthwise. Remove stems and seeds. Using a knife or mandolin, slice pears as thinly as possible, about 1/8-1/16 of an inch. Arrange pear slices decoratively over the crust. Scatter sugar over the top and dot with butter. Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Just pop them with a fork or sharp knife.

Let tart cool completely in the pan on a rack. Use parchment to remove tart to a cutting board. Remove parchment. Slice into pieces. Serve immediately with whipped cream, if desired.

Tart is best eaten the day it’s made. Pastry will soften after several hours.

Maple Pear Tart