Ratatouille Tart with Flaky Cheddar & Thyme Pastry Recipe

In a food processor, combine the flour, salt, and dried thyme. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.

Add the shredded cheddar cheese and pulse a few more times until well combined.

Slowly add the ice water, 1 tablespoon at a time, and pulse until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Add the diced eggplant, zucchini, yellow bell pepper, and minced garlic to the skillet. Cook for another 5 minutes, until the vegetables start to soften.

Stir in the diced tomatoes, dried basil, dried oregano, salt, and pepper. Cook for an additional 5 minutes, until the mixture is heated through and the flavors have melded together.

Remove the dough from the refrigerator and roll it out on a lightly floured surface to fit the size of your baking sheet. Transfer the rolled-out dough onto the prepared baking sheet.

Spoon the ratatouille filling onto the center of the dough, leaving a border around the edges.

Fold the edges of the dough over the filling, gently pressing them down to seal.

Bake the tart for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.

Remove from the oven and let cool for a few minutes before serving.

Slice and serve the Ratatouille Tart with Flaky Cheddar & Thyme Pastry.