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Simple Provençal Vegetable Tart

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Serves four as a main dish or eight as an appetizer

  • To learn more, read:
    The New Ratatouille
  • by from Fine Cooking
    Issue 80

Leftover ratatouille gets a flaky base from store-bought puff pastry in this savory tart. Serve big squares for dinner or smaller ones for appetizers.

  • 1 9-1/2x9-1/2-inch sheet puff pastry, fully thawed if frozen (thaw overnight in the fridge if possible)
  • Flour, for rolling
  • 8 oil-packed anchovy fillets, drained and chopped
  • 1 to 1-3/4 cups Sautéed Ratatouille
  • 1/3 cup crumbled feta
  • 2 Tbs. roughly chopped fresh flat-leaf parsley (optional)

Heat the oven to 425°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet. Prick the pastry all over with a fork, at about 1-inch intervals.

Gently stir the anchovies into the ratatouille. Spread the ratatouille over the pastry, to within an inch of the the borders. Distribute the feta over the tart.

Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 18 to 25 min. Slide onto a cutting board, sprinkle with the parsley, and cut into squares or strips. Serve warm or at room temperature.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 70; Fat (g): fat g 5; Fat Calories (kcal): 45; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 2.5; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 270; Cholesterol (mg): cholesterol mg 105; Fiber (g): fiber g 1;

Photo: Scott Phillips

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