Tarta ratatouille (Ratatouille tart)

Scroll down for English recipe

Ingrediente pentru o tava de 26 cm:

Pentru crusta 

• 150 g faina
• 60 g unt
• 1 lingurita sare
• 3-4 linguri de apa rece

Pentru umplutura

• 1vanata
• 1 dovlecel 
• 1 ardei rosu
• 1 ardei portocaliu
• piper dupa gust
• 100 g cascaval
• 100 g mozzarella
• 100 g branza de burduf
• 3 oua
• 200 ml smantana
• 6 linguri de ulei

Cum se face:

• In cuva robotului (sau se poate amesteca cu mana) pune faina, untul, sarea si 3 linguri de apa rece
• Amesteca putin. Daca nu se formeaza o bila de coca mai adauga cate o lingura de apa. Nu amesteca mult, ci numai pana ce coca s-a format. Scoate coca din cuva si inveleste-o in folie de plastic. Pune-o in frigider minim 30 minute. Cand ai scos coca din frigider, incalzeste cuptorul la 190 C
• Pe masa data putin cu faina intinde coca cu sucitorul, pana cand e destul de mare sa acopere tava de tarta
• Pune coca in tava, apasand bine pe curbele de pe margine. Inteapa-i fundul din loc in loc cu o furculita. Pune hartie de copt pe  fundul tartei si umple-o cu boabe de fasole. Modul acesta de a coace tarta se numeste "in orb" si se face asa pentru ca fundul tartei sa nu se umfle si sa se deformeze.
•  Coace tarta 15 minute, nu total, la 180 C
• In acest timp prepara umplutura: Taie toate legumele felii. Incalzeste cate putin ulei si prajeste feliile de vinete si dovlecei pe ambele parti, pana se inmoaie putin
• Rade cascavalul si branza mozzarella. Pune branzeturile pe fundul blatului de tarta.
• Aseaza feliile din legume alternativ vanata, dovlecel, ardei rosu, ardei galben. Presara piper

• Bate bine ouale. Adauga branza de burduf si smantana. Amesteca pana se omogenizeaza. Adauga piper  dupa gust. Toarna amestecul peste legume.
• Coace tarta in cuptorul incalzit la 180 C, pentru 30 de minute (sau pana cand se intareste si se aureste)
• Lasa tarta sa se racoreasca putin (10 minute) in tava, apoi scoate-o sa se raceasca complet pe un gratar metalic.

English version

Ingredients for a 26 cm tray:

For crust

•      150 g flour
•      60 g butter
•      1 teaspoon salt
•      3-4 tablespoons cold water

For the filling

•      1 eggplant
•      1 zucchini
•      1 red bell pepper
•      1 orange bell pepper
•      black pepper
•      100 g swiss cheese
•      100 g mozzarella
•      100 g goat cheese
•      3 eggs
•      200 ml sour cream
•      6 tablespoons oil

How To:

   

• Put the flour, butter, salt and 3 tablespoons cold water in the food processor (or by hand) and pulse them until a ball of dough is formed. If this doesn't happen, add one more tablespoon of water. Do not mix much, but only until the dough has formed. Remove dough from bowl and wrap it in plastic wrap. Put in refrigerator at least 30 minutes. When you remove the dough from the refrigerator, heat oven to 190 C
• Sprinkle the table with flour and stretch the dough until it's big enough to cover the tart tray
• Place the dough in the tray, pressing well on the edge to obtain a nice shape. With a fork pierce the bottom of the crust from place to place. Put parchment paper on the bottom of the tarts and fill it with beans.
• Bake the crust 15 minutes, not total
• Meanwhile prepare the filling: Slice all vegetables. Heat a little oil and fry the eggplant and zucchini slices on both sides until slightly softened. 
• Grate swiss cheese and mozzarella cheese. Put them in the half baked tart crust. 
• Place alternating slices of vegetables, eggplant, zucchini, red peppers, yellow peppers. Sprinkle black pepper 
• Beat eggs well. Add goat cheese and cream. Mix until smooth. Add black pepper to taste. Pour mixture over vegetables.
• Bake tart in heated oven to 180 C, for 30 minutes (or until golden)
• Allow tart to cool slightly (10 minutes) in the pan, then remove, to cool completely on a metal grill.