Garlic and Zucchini Ratatouille Tart

Ingredients

• Parmesan cheese (1/4 cup, grated)
• Fresh basil (1/4 cup, chopped)
• Salt and pepper (to taste)
• Dried thyme (1 teaspoon)
• Balsamic vinegar (1 tablespoon)
• Olive oil (2 tablespoons)
• Tomatoes (2 medium, sliced)
• Eggplant (1 small, thinly sliced)
• Red bell pepper (1, thinly sliced)
• Garlic (4 cloves, minced)
• Zucchini (2 medium, thinly sliced)
• Puff pastry (1 sheet, thawed)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry sheet on a lightly floured surface and transfer it to a baking sheet.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
4. Add the zucchini, red bell pepper, and eggplant to the skillet. Cook for 5-7 minutes until the vegetables are slightly softened.
5. Stir in the balsamic vinegar, dried thyme, salt, and pepper. Cook for an additional 2 minutes.
6. Spread the cooked vegetables evenly over the puff pastry, leaving a border around the edges.
7. Arrange the tomato slices on top of the vegetables.
8. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
9. Remove from the oven and sprinkle with fresh basil and grated Parmesan cheese.
10. Allow the tart to cool for a few minutes before slicing and serving.