Ratatouille Tart

A delightful twist on the classic French dish, this Ratatouille Tart combines colorful vegetables with a flaky crust for a hearty main course.

Ingredients - Serves 6

Preheat the oven to 375°F.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
Add the eggplant, zucchini, bell pepper, and tomato to the skillet. Season with salt, pepper, and thyme. Cook until the vegetables are soft, about 10 minutes.
Roll out the puff pastry on a floured surface to fit a tart pan. Press the pastry into the pan and trim any excess.
Spread the vegetable mixture over the pastry. Fold the edges of the pastry over the vegetables.
Brush the pastry with the beaten egg.
Bake for 30-35 minutes, or until the pastry is golden and the vegetables are tender.
Let the tart cool for a few minutes before slicing and serving.