Teach a man to fish, and you feed him for a lifetime. Give him ramen noodles, and you don’t have to teach him anything.
- Lawrence Downes
Oh, I'm so glad I already posted a ratatouille recipe, because this one is really meant for people who already have more than they can eat at one meal and are concerned about getting bored; I'm not sure I'd start from scratch and try to do this all in one day. I'm grateful to Bureka Boy over at Is That My Bureka? for his guidance, his inspiration, and his recipe for galette pastry. From those, I came up with a ratatouille tart, made with the leftovers I'd stashed in the freezer, based on an idea along these lines from Martha Rose Shulman's Provencal Light cookbook. I don't have a tart pan at the moment, but with the easy, freeform galette, that's no problem at all.
3 cups ratatouille
1 cup Gruyere or Comté cheese, grated
1 recipe galette pastry
Prepare the galette dough as directed, splitting it into two portions before freezing for 1 hr. Remove one portion and preheat oven to 400oF. Roll out the pastry as directed, flouring well between two sheets of parchment paper, to about 1/8" thickness. If it starts to disintegrate upon handling, just pop it back in the freezer for a few minutes.
Leaving about 2" of space around the edge of the dough, spoon 1 1/2 cups of ratatouille in the middle. Top with half the grated cheese, and fold the dough up around the filling, pleating it as you go along. You should have 3 to 5 inches of filling showing. It's fine if it's a little messy around the edges. Slide the whole thing, parchment paper and all, onto a baking sheet. Repeat with the second portion of dough. Bake for 35-40 minutes, or until the crust is golden brown.