Ariso Recipes
Ratatouille Tart
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Ratatouille Tart. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Wheat flour, refined (Triticum aestivum), Unsalted Butter. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.2 hours and 15 minutes
French
Ariso Intelligence
Relatively Clean
One of the ingredient used is not clean
Contains Wheat flour, refined (Triticum aestivum).
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Ingredients
2
How To Cook?
1
To begin making the ratatouille tart, start by preparing the tart crust. preheat the oven to 190 degrees celsius.
2
In a mixing bowl or the bowl of a food processor, combine the wheat flour and unsalted butter. rub with your fingertips until the mixture resembles breadcrumbs. alternatively, pulse 2-3 times in the food processor.
3
Add cold water as required, just enough to bring the dough together. be careful not to handle the dough too much. quickly form a disk and wrap the dough in plastic film. refrigerate it for at least 45 minutes.
4
Grease a 7-inch loose-bottom fluted tart pan. dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan.
5
Carefully place the rolled-out dough into the pan, pressing the bottom and sides evenly. trim off the excess dough from the edges. prick the bottom with a fork and refrigerate the crust for 10 minutes.
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