Ratatouille and Jarlsberg Cheese Tart

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