Post by amarante on Nov 3, 2016 13:16:38 GMT -5
This is very pretty and the "rosettes" are easy to create. Just create and intersperse with the red of the tomatoes. Obviously you can use your own pie crust if you want to work harder but TJ makes a pretty good one.
Ratatouille Tart
Excerpt From: The Chew Approved: The Most Popular Recipes from The Chew Viewers
Courtesy of Clinton Kelly
Serves: 6–8
CLINTON: This is an elegant and light dish that I like to serve when I have people over for lunch, or even as a veggie option when dining in the evening. It’s so incredibly easy to make and the outcome is gorgeous. I use store-bought piecrust for this one because it’s a great time-saver and I really want to focus my time on making this tart beautiful. Because this dish is so simple, presentation is everything.
1 pie crust (store-bought)
2 tablespoons Parmesan cheese, freshly grated
8 ounces soft goat cheese, crumbled
½ cup heavy cream
2 teaspoons thyme leaves, chopped
3 eggs
½ cup cherry tomatoes, halved
2 zucchini, ends trimmed, sliced lengthwise with a vegetable peeler
2 summer squash, ends trimmed, sliced lengthwise with a vegetable peeler
Kosher salt and freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
1. Preheat oven to 350°F.
2. Roll the dough out slightly to fit 9-inch tart pan. Place the pie dough inside a tart pan. Press to fit along the sides. Cut off excess dough if necessary. Place in the refrigerator for at least 15 minutes.
3. Prick the dough all over with a fork. Top with parchment paper. Fill with dried beans. Place in the oven to blind bake for 10 minutes. Remove baking beans and parchment. Sprinkle about 2 tablespoons of freshly grated Parmesan cheese on top of the crust. Bake for another 5 minutes.
4. Meanwhile, combine the goat cheese, heavy cream, thyme leaves, and eggs in the base of a food processor. Process until smooth. Season with salt and pepper to taste.
5. Pour the cheese mixture into the bottom of the blind-baked crust. Next, make rosettes out of the zucchini and squash by rolling the strips end to end. Press into the cheese mixture. Scatter the tomatoes, flat-side-up, in between the squash rosettes. Brush the vegetables with olive oil and season with a sprinkle of salt and pepper.
6. Place into the oven to bake for another 15–20 minutes. Remove from oven and let sit for about 5 minutes before cutting
Ratatouille Tart
Excerpt From: The Chew Approved: The Most Popular Recipes from The Chew Viewers
Courtesy of Clinton Kelly
Serves: 6–8
CLINTON: This is an elegant and light dish that I like to serve when I have people over for lunch, or even as a veggie option when dining in the evening. It’s so incredibly easy to make and the outcome is gorgeous. I use store-bought piecrust for this one because it’s a great time-saver and I really want to focus my time on making this tart beautiful. Because this dish is so simple, presentation is everything.
1 pie crust (store-bought)
2 tablespoons Parmesan cheese, freshly grated
8 ounces soft goat cheese, crumbled
½ cup heavy cream
2 teaspoons thyme leaves, chopped
3 eggs
½ cup cherry tomatoes, halved
2 zucchini, ends trimmed, sliced lengthwise with a vegetable peeler
2 summer squash, ends trimmed, sliced lengthwise with a vegetable peeler
Kosher salt and freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
1. Preheat oven to 350°F.
2. Roll the dough out slightly to fit 9-inch tart pan. Place the pie dough inside a tart pan. Press to fit along the sides. Cut off excess dough if necessary. Place in the refrigerator for at least 15 minutes.
3. Prick the dough all over with a fork. Top with parchment paper. Fill with dried beans. Place in the oven to blind bake for 10 minutes. Remove baking beans and parchment. Sprinkle about 2 tablespoons of freshly grated Parmesan cheese on top of the crust. Bake for another 5 minutes.
4. Meanwhile, combine the goat cheese, heavy cream, thyme leaves, and eggs in the base of a food processor. Process until smooth. Season with salt and pepper to taste.
5. Pour the cheese mixture into the bottom of the blind-baked crust. Next, make rosettes out of the zucchini and squash by rolling the strips end to end. Press into the cheese mixture. Scatter the tomatoes, flat-side-up, in between the squash rosettes. Brush the vegetables with olive oil and season with a sprinkle of salt and pepper.
6. Place into the oven to bake for another 15–20 minutes. Remove from oven and let sit for about 5 minutes before cutting