Comments on: ratatouille tart http://smittenkitchen.com/2007/12/ratatouille-tart/ Sat, 11 Feb 2012 20:33:28 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Madi @ Sit Down and Eat Your Peas! http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-879217 Madi @ Sit Down and Eat Your Peas! Fri, 02 Sep 2011 18:08:45 +0000 http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-879217 This tart is beautiful!! I've never seen ratatouille this way. I have the other half of a giant butternut squash in my fridge from my Summer Squash Soup the other night. This is giving me all kinds of ideas for that big ol' squash! This tart is beautiful!! I’ve never seen ratatouille this way. I have the other half of a giant butternut squash in my fridge from my Summer Squash Soup the other night. This is giving me all kinds of ideas for that big ol’ squash!

]]> By: Fanya http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-837030 Fanya Sat, 13 Aug 2011 21:11:34 +0000 http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-837030 I also like cutting leftover into chunks (except the eggplant, slice that) and just stir fry with garlic, tomato and onion. Chunks means they are still a bit crunchy and don't wilt completely when everything is cooked. I also like cutting leftover into chunks (except the eggplant, slice that) and just stir fry with garlic, tomato and onion. Chunks means they are still a bit crunchy and don’t wilt completely when everything is cooked.

]]> By: Amy http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-828696 Amy Mon, 08 Aug 2011 06:03:20 +0000 http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-828696 Made this a couple nights ago, how seasonal and delicious!! The puff pastry, however, was still a bit uncooked in the middle by the time the tart was finished roasting... maybe next time I make it I will precook the pastry for a few minutes before hand before arranging the vegetables on top? Anyway, was a lovely recipe to try out and perfect for summer. Thanks! Made this a couple nights ago, how seasonal and delicious!! The puff pastry, however, was still a bit uncooked in the middle by the time the tart was finished roasting… maybe next time I make it I will precook the pastry for a few minutes before hand before arranging the vegetables on top? Anyway, was a lovely recipe to try out and perfect for summer. Thanks!

]]> By: Mandy http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-809860 Mandy Fri, 29 Jul 2011 18:59:02 +0000 http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-809860 So I'm obsessed with my new tart pan and how pretty it makes everything look. Is there any way I can tweak this recipe so that I can use it? The dough is what I'm worried about. Can I still you that puff dough? Or something else? I love your blog so much. I am definitely smitten. I'm currently baking your crispy chewy chocolate chip cookies! Mm. This dough is amazing. :) So I’m obsessed with my new tart pan and how pretty it makes everything look. Is there any way I can tweak this recipe so that I can use it? The dough is what I’m worried about. Can I still you that puff dough? Or something else?

I love your blog so much. I am definitely smitten. I’m currently baking your crispy chewy chocolate chip cookies! Mm. This dough is amazing.

:)

]]> By: Tessa http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-775172 Tessa Sun, 10 Jul 2011 15:17:54 +0000 http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-775172 I made the recipe, and even after 15 extra minutes in the oven, was still a soggy mess in the middle. The squash gave off so much water in the cooking process, combined with the tomato sauce, made it impossible for the pastry to hold up or the vegetables to cook thoroughly. I looked at another recipe I have for a puff pastry tomato onion tart, which has turned out beautifully every time, and I found a few tips in it that might be helpful to solve the squash tart problems here. First, the oven temp was hotter-425. Second, the tomato slices/topping was salted, sweated and drained on paper towels before putting on the pastry to bake (a good idea for the squash--sweat it before putting it on the tart). Third, a thin smear of goat cheese was the first thing to go on the pastry, sealing it somewhat from liquid. So, with the squash tart, I might do the same and put a drizzling of tomato sauce on top of the goat cheese rather than directly on the pastry. With these modifications, I think the ratatouille tart may be more successful. I made the recipe, and even after 15 extra minutes in the oven, was still a soggy mess in the middle. The squash gave off so much water in the cooking process, combined with the tomato sauce, made it impossible for the pastry to hold up or the vegetables to cook thoroughly. I looked at another recipe I have for a puff pastry tomato onion tart, which has turned out beautifully every time, and I found a few tips in it that might be helpful to solve the squash tart problems here. First, the oven temp was hotter-425. Second, the tomato slices/topping was salted, sweated and drained on paper towels before putting on the pastry to bake (a good idea for the squash–sweat it before putting it on the tart). Third, a thin smear of goat cheese was the first thing to go on the pastry, sealing it somewhat from liquid. So, with the squash tart, I might do the same and put a drizzling of tomato sauce on top of the goat cheese rather than directly on the pastry. With these modifications, I think the ratatouille tart may be more successful.

]]> By: ttr http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-761998 ttr Mon, 04 Jul 2011 01:39:58 +0000 http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-761998 omg! is it dinner or desert or both? yum!!!!!!! omg! is it dinner or desert or both? yum!!!!!!!

]]> By: Christina http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-587449 Christina Mon, 14 Feb 2011 04:14:52 +0000 http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-587449 Just made this for dinner tonight. Of course, yours was a hundred times prettier than mine (probably having to do with the fact I don't have a mandoline, or knife skills). Also, the yellow squash got left in my grocery cart, so I sliced up some shallots instead...that's a classic substitution, right? But if I make this again, I'm totally going to keep the shallots - they make everything tastier. The vegetables and puff pastry made a wonderful counterpoint - I can't wait for leftovers tomorrow! Just made this for dinner tonight. Of course, yours was a hundred times prettier than mine (probably having to do with the fact I don’t have a mandoline, or knife skills). Also, the yellow squash got left in my grocery cart, so I sliced up some shallots instead…that’s a classic substitution, right? But if I make this again, I’m totally going to keep the shallots – they make everything tastier.
The vegetables and puff pastry made a wonderful counterpoint – I can’t wait for leftovers tomorrow!

]]> By: Kelly http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-462010 Kelly Sun, 14 Nov 2010 12:18:52 +0000 http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-462010 Made this last night and it was GREAT. I don't have a mandolin but was able to slice thinly enough. The only thing is that it took me a lot longer to cook it - about 45mins. After 20mins, I didn't want the puff pastry to burn so I tented tinfoil over it. Made this last night and it was GREAT. I don’t have a mandolin but was able to slice thinly enough. The only thing is that it took me a lot longer to cook it – about 45mins. After 20mins, I didn’t want the puff pastry to burn so I tented tinfoil over it.

]]> By: Stacy http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-430870 Stacy Mon, 04 Oct 2010 17:56:46 +0000 http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-430870 I tried this recipe and I dont know what the heck went wrong but the pastry burned and the vegetables stayed raw. I ended up peeling them off and using them in a makeshift frittata. Maybe it was my pan. I tried this recipe and I dont know what the heck went wrong but the pastry burned and the vegetables stayed raw. I ended up peeling them off and using them in a makeshift frittata. Maybe it was my pan.

]]> By: Lindsay http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-430400 Lindsay Sun, 03 Oct 2010 04:20:09 +0000 http://smittenkitchen.com/2007/12/ratatouille-tart/#comment-430400 This looks delicious! Could I use phyllo dough instead of puff pastry? This looks delicious! Could I use phyllo dough instead of puff pastry?

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