Fall, when the markets are overflowing with produce, is probably every cooks favourite season. This recipe, a variation of the traditional ratatouille is a delicious dish any time but especially so in autumn. It takes time and attention – but the luscious results are worth the effort.
The recipe includes French onion and tomato jam and you can find out how to make it here. It’s a delicious chutney that you can use in many ways for instance on top of toasted baguette, pizza topping, with chicken or meat or with goats cheese and basil.
Ingredients (serve 4 as a main course, 6 as a starter)
1/2 -3/4 cup of onion-tomato jam (recipe here)
Pâte brisé for a 9” tart or pre-packaged pie dough
1 small eggplant, skin on & sliced into 1/4 inch thick rounds
1 medium zucchini, sliced into 1/4 inch thick rounds
1 medium yellow squash, sliced into 1/4 inch thick rounds
2-3 plum tomatoes, sliced into 1/4 inch thick rounds
2 roasted red or yellow peppers, sliced into thin strips
4 tsp fresh oregano, chopped coarsely and divided
Pre-heat the oven to 425 F. (215 C.)
Place the pâte brisé or pie dough in a 9” deep dish pie pan, prick the bottom in several spots and bake for 10 minutes.
Reduce oven temperature to 400 F (200 C.)
When the tart shell has cooled slightly, spread the onion-tomato jam evenly on the bottom. Create circles and layers of zucchini, yellow squash, eggplant and tomato, sprinkling 1/2 of the fresh oregano and seasoning with salt and pepper between layers. Add the roasted pepper strips to the top layer.
Bake for 25 minutes, uncovered and then cover with aluminum foil for another 20 minutes.
Remove the tart from the oven and sprinkle with crumbled goat cheese and remaining fresh oregano.
Eat it hot or allow to cool to room temperature.
Serve with a crusty peasant loaf or baguette and a chilled rose or crisp white wine. Refrigerate any leftovers.
Recipe by Martine Bertin-Peterson at Gout et Voyage, Gourmet Tours of Provence.
