(WTNH) -- Chef Sherry Swanson prepares a ratatouille tart.
1 sheet frozen puff pastry, defrosted in the fridge overnight
1 head of garlic
1 yellow squash
4 plum tomatoes
4 yellow onions, sliced thin
1/4 cup olive oil, divided
2 Tbsp unsalted butter
1/2 cup Parmesan, grated fresh
Salt and pepper
4 sprigs fresh thyme, leaves stripped from stems
1/2 cup Panko breadcrumbs
In a large saute pan heat 2 Tbsp olive oil and 2 Tbsp butter. When the butter stops foaming add the onions and salt and cook slowly over medium heat until the onions are caramel in color; about 35 minutes.
Heat the oven to 400 degrees F. Cut the garlic head in half and drizzle with olive oil. Wrap tightly in foil and roast in the oven for 30-40 minutes or until the garlic is soft. Squeeze the garlic paste into the onion mixture.
Heat the oven to 375 degrees 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 lined with parchment paper. Prick the pastry all over with a fork.
Trim the ends off the squash and tomatoes. On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the zucchini, yellow squash and tomatoes into very thin slices, approximately 1/16-inch thick.
Spread the onion and garlic mixture over the top of the pastry, leaving a 1/2- inch border around the edges. Arrange slightly overlapped slices of vegetables concentrically or in rows over the onion mixture, alternative vegetables. You'll probably have a few leftover.
Combine the parmesan cheese and breadcrumbs and sprinkle over the vegetables. Drizzle vegetables with olive oil, season with salt and pepper and sprinkle thyme leaves over the vegetables. Fold the edges of the pastry over the filling on all four edges.
Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 25 to 30 min and the vegetables look softened. Serve warm or at room temperature.
For more great recipes, visit www.aculinaryexperience.com
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