Shelly's Recipe

RATATOUILLE VEGETABLE TART

Category: Quiche and Savory Tarts / Tartlettes

•9 1/2-inch square puff pastry fully thawed (thaw overnight in the fridge)
•8 oil-packed anchovy fillets, drained and chopped
•1 to 1 1/2 cups Roasted Ratatouille
•1/3 cup crumbled feta cheese
•2 tablespoons roughly chopped fresh flat-leaf parsley, optional
Heat oven to 425 degrees.

Lightly flour a work surface. Gently roll out the pastry sheet until it measures about 11-by-15 inches. Slide it on a baking sheet and prick all over with a fork, at about 1-inch intervals.

Gently stir the anchovies into the ratatouille, then spread evenly over the pastry, within an inch of the borders. Sprinkle the feta over the vegetables. Bake until the pastry is puffed and browned including the bottom, 18 to 25 minutes.

Remove from oven and sprinkle with parsley. Cut into squares or strips. Serve warm or at room temperature.