Chef/Owner Michèle Haines’ Tian Ratatouille Tart Provençal
Spring Mill Café, 164 Barren Hill Road, Conshohocken; (610) 828-2550, springmill.com
» 1 cup olive oil (more to taste)
» 3 large onions, thinly sliced
» 2 red peppers in batonnet (matchstick strips)
» 1 green pepper in batonnet
» 1 yellow pepper in batonnet
» 2 yellow zucchini sliced in 1/4-inch rounds
» 1 green zucchini sliced in 1/4-inch rounds
» 1 large eggplant in batonnet
» 2 cups black olives, sliced
» 1 pint cherry tomatoes, sliced
» 6-8 garlic cloves, finely diced
» 2 bunches fresh basil in chiffonade (long, thin strips)
» Salt and pepper to taste
» 3 sheets puff pastry
» Cumin to taste
» Your favorite vinaigrette
» Sauté onions over very high heat in enough olive oil to coat. Remove when done and place on paper towels to absorb excess oil.
» Sauté and reserve each of the vegetables separately in the same fashion. First the garlic, then the peppers, zucchini and eggplant.
» Sauté tomatoes with garlic.
» Bake puff pastry according to package directions.
» Keep vegetables separate and toss each with salt, pepper, garlic and basil (save some basil for final presentation).
» Line a large bowl with the pastry and stack vegetables in alternating layers into a decorative mound or pyramid shape. Add olives and tomatoes to top layers. Finish with the remaining basil, and drizzle with cumin olive oil and vinaigrette.
» Serves 8-10
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