Tarte ratatouille: a combination of taste and flavor

Tart ratatouille is an open pie that combines sand dough and filling of popular summer vegetables, representing the harmony of two traditional French dishes. The recipe for this dish is provided by the portal Flavor.ua and promises not only great taste, but also ease of preparation.

For this culinary masterpiece you will need:

400 g skinless tomatoes (you can use canned winter tomatoes)- 2 zucchini- 2 red peppers- 1 small eggplant- 1 onion- 3 garlic cloves- 1 tsp. fennel seeds- 2 tbsp. olive oil- 2 sprigs of thyme- 60 g goat cheese- basil leaves
For the dough you will need:

1? cup of flour- 250 g of room temperature butter, cut into cubes- 1/3 cup of cold water
Cooking time: 30 min. Number of servings: 4

Preheat the oven to 200°C and warm a large baking tray.
Mix the tomatoes and other vegetables in a baking dish. Sprinkle with the garlic 'petals' and fennel seeds. Drizzle with olive oil, salt and pepper. Bake for 40-45 minutes until vegetables are soft and lightly golden.
Sieve the flour into a large bowl, add the butter and knead with your fingers until crumbly. Make a depression in the middle, add the water and quickly knead the dough. Roll out into a rectangle on a floured surface about 20 x 50 cm. Fold the dough in three, turn it 90° and roll it out again. Repeat the process twice. Fold, wrap in clingfilm and place in the fridge for half an hour.
Roll out the dough on a sheet of baking paper into a 20 x 30 cm rectangle. Transfer to a heated baking tray, prick with a fork and bake for 10-15 minutes until lightly golden.
Spread the roasted vegetables and thyme over the pastry, leaving 2cm from the edges. Sprinkle with goat cheese and bake for 10-12 minutes until golden brown. Sprinkle with fresh basil before serving.
If done right, this ratatouille tart will delight you with its sumptuous aroma and flavor. If you want to accentuate the flavor of the ratatouille, use brie or fontina instead of goat cheese.