during the lenten season, i look to make meals that are meatless but still hearty...as my husband is a meat-eater and would almost rather go hungry than eat anything termed "vegetarian". the first time i made this tart, i truthfully was hoping to use up my leftover ratatouille....i added some cheese and a whole wheat crust with the end result being delicious. this works just as well with any crust (including purchased). —christy
make pastry by placing the dry ingredients in a large bowl and whisk to combine. cut the butter in until the dough resembles a crumble. add the water 1 Tbs at a time until it has enough moisture to bind. form dough into a disk and place in plastic wrap. refrigerate for at least 1 hour or overnight.
while you are waiting for the pastry to chill, make the ratatouille.
heat a small stock pot over low flame. add enough olive oil to lightly coat the bottom of the pan. toss in the onions and garlic and cook until they soften.
add in the eggplant and red pepper and give them a good toss. cook for about 10 minutes.
stir in the red wine and cook for about a minute more. finally, add in the zucchini, diced tomatoes, basil, thyme, oregano, red pepper flakes and salt. give a good stir, cover and cook for about 25-30 minutes.
periodically give a good stir to the pot. once the vegetables are soft, but not falling apart, remove from heat and stir in the balsamic vinegar and fresh parsley. taste for salt and add if necessary.
divide the ratatouille in two portions and allow to cool. reserve one portion for another use. once cool, to remaining mixture, and half of the chevre.
remove the pastry from the refrigerator and roll out to a 10-12" circle. place the ratatouille mixture in the center allowing for a 1 1/2" border to the edge of the pastry. allow the ratatouille to mound a bit in the middle. fold the sides of the pastry up to overlap the ratatouille just along the edge. dot the remaining chevre over the top of the tart.
brush the crust with egg wash. bake at 425 degrees in the oven on top of a pizza stone for approximately 25-30 minutes.
allow the crostata to cool just a bit before serving. can be served hot or room temperature.