1

To begin making the Tart Provencal made with Ratatouille, start prepping with all the ingredients and chop the veggies, and make the tart crust to start.

For the crust

1

Pre-heat the Oven to 190 degrees Celsius.Add Maida and butter in a mixing bowl or the bowl of a food processor.

2

Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor). Add cold water as required, until the dough just comes together. (Do not handle the dough too much, work quickly)

3

Make a disk and wrap the dough in plastic film. Keep it refrigerated for at least 45 minutes.Grease a 7-inch loose bottom, Fluted tart pan.

4

Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan.Carefully pick up the rolled out dough and place on the pan.

5

Press the bottom and the sides evenly. Scrape off the excess dough that comes out over the edge.Prick the bottom with the fork and refrigerate the crust for 10 minutes.

6

Cut a baking paper slightly bigger than the tart pan.Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)

7

Bake for 10-12 minutes. Remove the baking paper and beans and bake the crust for 6-7 minutes, till it is light brown. Cool on a wire rack.

8

Invert a glass and place it on a flat surface. Carefully place the tart pan on it. The fluted edge drops down.

9

Keep the tart crust on a baking sheet. Use a palette knife to take off the plate at the bottom, ensuring that the crust does not crack.

For The Provencal With Ratatouille In Tart

1

Drain the eggplant pieces in a bowl of water.

2

Heat about 2 tablespoon oil in a sauce pan. Add the vegetables and stir-fry for a few minutes till they just lose their crunch. Remove onto a plate.

3

Heat more oil in the saucepan and add the onions and garlic. Sauté till the onions turn translucent. Add the herbs. Stir well.

4

Add the vegetables,tomato puree, and cook.Add salt, pepper, sugar and cook for 6-7 minutes. Take off the heat.

5

Spread the Ratatouille filling on the baked tart crust.Top with the shredded cheese.

6

Bake for 12-15 minutes or till the cheese melts and the top turns brown.Cut Tart Provencal made with Ratatouille into wedges and serve hot.

7

Serve the Savory Tart Provencal with Ratatouille along with a Bean sprout and Corn salad, for a hearty meal with family and friends.