Ratatouille tart with caramelized-onion jam, squash, eggplant, tomatotes, roasted red pepper and goat cheese
Not long after our smoke-detector dinner party, during which the crust for our first homemade pizza came out a bit soggy due to the moisture from the crushed tomatoes, I attempted to make a Kelsey Nixon recipe for a ratatouille tart. Like the pizza, it turned out soggy — and, like the pizza, the sogginess was probably more a result of the toppings than the dough.
In my defense, the recipe’s instructions left me with more than twice as many ingredients as are needed to make one tart. So, instead of listening to my intuition that the quantities were off, I loaded up the puff pastry with as many ingredients as I could (and still had enough leftover to make a second tart). At first I thought I had rolled the dough too thin, but it was clear that the caramelized-onion jam and veggies were just too heavy for the dough.
The recipe was good enough to try again — especially since I already have the jam made and the ingredients prepped. This time, I’m just hoping the “less is more” mantra holds true.
Eating Well in Wicker Park 