Ratatouille Tart with Flaky Cheddar Thyme Pastry

Indulge in the Provencal flavors of a rustic ratatouille tart encased in a flaky cheddar thyme pastry. This mouthwatering dish is a symphony of colors and textures, perfect for a savory breakfast, lunch, or light dinner.

Ingredients:

For the Flaky Cheddar Thyme Pastry:

* 1 1/2 cups (187g) all-purpose flour
* 1/2 teaspoon fine sea salt
* 1/2 cup (1 stick/113g) unsalted butter, cold and cut into small pieces
* 1/2 cup (120g) sharp cheddar cheese, grated
* 1-2 tablespoons ice water
* 1 teaspoon dried thyme leaves

For the Ratatouille Filling:

* 1 red bell pepper, diced
* 1 green bell pepper, diced
* 1 yellow bell pepper, diced
* 1 large zucchini, diced
* 1 large eggplant, peeled and diced
* 1 small yellow onion, chopped
* 2 cloves garlic, minced
* 1 (28-ounce) can diced tomatoes
* 1 tablespoon tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon sea salt
* 1/4 teaspoon black pepper
* 1/4 cup grated Parmesan cheese

Instructions:

To Make the Flaky Cheddar Thyme Pastry:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter pieces and use your fingers to work them into the flour until it resembles coarse crumbs.
3. Stir in the cheddar cheese and thyme leaves.
4. Gradually add the ice water, 1 tablespoon at a time, until the dough just comes together. Do not overmix.
5. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

To Make the Ratatouille Filling:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the bell peppers, zucchini, eggplant, onion, and garlic. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 15 minutes.
3. Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and pepper.
4. Bring to a simmer and cook until the sauce has thickened, about 15-20 minutes.
5. Remove from heat and stir in the Parmesan cheese.

To Assemble the Tart:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the pastry into a 12-inch (30cm) circle.
3. Transfer the pastry to a 9-inch (23cm) tart pan with removable bottom. Trim the edges.
4. Spread the ratatouille filling evenly over the pastry.
5. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
6. Let the tart cool for 10 minutes before slicing and serving.

Tips:

* For a vegan option, omit the cheddar cheese from the pastry and use plant milk instead of ice water.
* Add other vegetables to the ratatouille filling, such as mushrooms, artichokes, or olives.
* Sprinkle the top of the tart with fresh herbs before baking for extra flavor.
* Serve the tart with a side salad or soup for a complete meal.