Ratatouille Tarts
Makes 8 tarts
Perfect little tarts for little hands. Fill them with a combination of cheese and your favorite fillings. They freeze well and make a terrific lunch at home or on the go.
Ingredients
1½ cups flour
¼ teaspoon salt
10 tablespoons Lurpak® Unsalted butter, chilled and roughly chopped
¼ cup ice water
¼ cup olive oil
½ pound eggplant, peeled and diced small
½ cup finely chopped onion
¼ cup chopped red bell pepper
½ cup chopped zucchini
1 garlic clove, minced
2 tablespoons finely chopped basil leaves
½ teaspoon salt
2 medium tomatoes, finely chopped
2 tablespoons capers
1 tablespoon fresh lemon juice
2 cups grated Dofino® Edam
Egg wash: 1 egg whisked with 1 tablespoon water
Methods
1. Make the pastry: Place the flour and salt in the bowl of the food processor. Add the butter and pulse until mixture resembles coarse meal. Add the water and process until the dough forms a ball. Remove and dust with flour. Divide dough into two pieces and slightly flatten into a disk. Wrap with plastic wrap and refrigerate for 30 minutes.
2. Roll the dough, one disk at a time, on a floured surface to 1/8-inch thickness. Press out 3½ –inch circles with a round cutter. Chill until ready to fill.
3. Make the filling: Heat the oil in a heavy skillet over medium high heat. Add the eggplant, onion, red pepper, zucchini, garlic, basil, and salt. Toss with the oil; cover and simmer for 10 minutes. Add the tomatoes and continue cooking uncovered until the mixture thickens, about 15 minutes. Remove from the heat and add the capers and lemon juice. Transfer to a bowl and chill.
4. Fill the tarts: Preheat oven to 400°F. Place half the circles on the counter. Spoon 3 tablespoons of filling in the center of each circle. Top with heaping tablespoon of cheese. Brush the edge of the pastry with the egg wash and top with a second circle of pastry; seal edges. Brush top of tarts with egg wash and cut a small slit.
5. Transfer tarts to a baking sheet and bake until golden brown, about 20 minutes.
