Ratatouille and Jarlsberg Cheese Tart

Ratatouille and Jarlsberg Cheese Tart

  • Preparation 30 min
  • Cooking 40 min
  • Chilling 30 min
  • Makes 4 to 6 servings
  • Freezes Yes
Featured in RICARDO Magazine (SPRING 2015)
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Ingredients

  • Crust

    • 1 cup (140 g) unbleached allpurpose flour
    • 6 tbsp (85 g) cold butter, diced
    • 1/2 tspsalt
    • 3 tbsp (45 ml) milk
  • Ratatouille

    • 1 small onion, chopped
    • 1 clove garlic, chopped
    • 2 tbsp (30 ml) olive oil
    • 1 yellow bell pepper, seeded and diced
    • 1 green zucchini, diced
    • 1/2 can (19 oz/398 ml) diced plum tomatoes
  • Topping

    • 1/4 lb (115 g) Jarlsberg cheese, sliced
    • 1 cup (55 g) arugula
    • 2 tsp (10 ml) olive oil
    • 1 tsp (5 ml) red wine vinegar
    • Salt and pepper

Preparation

  • Crust

  • Ratatouille

  • Topping

Note from Ricardo

The ratatouille can easily be doubled and saved for another meal.

Personal Note