Dairy-Free Ratatouille Tart

Ingredients

• 1 1/2 cups All-Purpose Flour
• 1/2 cup Vegan Butter
• 4-6 tablespoons Ice Water
• 1 large Eggplant
• 2 medium Zucchini
• 1 large Yellow Bell Pepper
• 1 large Red Bell Pepper
• 1 medium Onion
• 3 cloves Garlic
• 1 28 oz can Canned Diced Tomatoes
• 3 tablespoons Olive Oil
• 1 teaspoon Thyme
• 2 tablespoons Basil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1In a food processor, combine the 1 1/2 cups of All-Purpose Flour and the 1/2 cup of Vegan Butter. Pulse until the mixture resembles coarse crumbs. Gradually add the Ice Water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to come together. Gather the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. 2Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a tart pan. Press the dough into the tart pan. Prick the bottom of the crust all over with a fork. Bake for 15 minutes until lightly golden.
3. 3While the crust is pre-baking, prepare the ratatouille. Dice the 1 large Eggplant into 1/2-inch cubes. Dice the 2 medium Zucchini into 1/2-inch cubes. Dice the 1 large Yellow Bell Pepper into 1/2-inch pieces. Dice the 1 large Red Bell Pepper into 1/2-inch pieces. Dice the 1 medium Onion into 1/2-inch pieces. Mince the 3 cloves Garlic.
4. 4Heat the 3 tablespoons of Olive Oil in a large pot or Dutch oven over medium heat (approximately 350°F or 175°C). Add the diced Onion and minced Garlic and cook, stirring frequently, for 3-5 minutes, or until the onion is softened and translucent and the garlic is fragrant.
5. 5Add the diced Eggplant, diced Zucchini, diced Yellow Bell Pepper, and diced Red Bell Pepper to the pot. Cook, stirring occasionally, for 10-15 minutes, or until the vegetables begin to soften.
6. 6Stir in the 1 28 oz can of Canned Diced Tomatoes (undrained), 1 teaspoon of Thyme, 2 tablespoons of Basil, 1 teaspoon of Salt, and 1/2 teaspoon of Black Pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30 minutes, or until the vegetables are tender and the sauce has thickened.
7. 7Pour the prepared ratatouille mixture into the pre-baked tart crust. Spread it evenly.
8. 8Bake the tart in the preheated oven at 375°F (190°C) for 30 minutes, or until the crust is golden brown and the filling is bubbly.
9. 9Remove the tart from the oven and let it cool for at least 10 minutes before slicing and serving.

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