Wednesday, June 10, 2015

Early Summer Ratatouille Tart {Courtesy of The Chew}

Share it Please

Not surprisingly, I am a huge fan of cooking shows, I've been tuned into Food Network for years, but I don't get to watch them as often as I'd like, mostly because I work full-time from home and am also at home with our soon-to-be-three-year-old daughter who likes the occasional cooking show, but generally prefers PBS-driven fare. We also don't have a DVR anymore so I miss out on watching some of my favorites. Anyway, all of that to say, I love The Chew on ABC and so does my daughter. I've been watching it since it first began and I think its the prefect blend of talk show and cooking show, the ensemble cast of Michael Symon, Mario Batali, Daphne Oz, Carla Hall and Clinton Kelly is just so fun and well-balanced.

I've tried a ton of recipes featured on the show, tweaking them here and there as I like and have yet to have one fail. This one in particular looks beautiful and tasted so amazing I just had to share it. Its a new way to showcase early summer produce like zucchini, squash and tomatoes and how can you turn down anything involving a pastry crust? I've adjusted the ratios a little bit (mostly because I didn't buy enough cheese) and seasonings to fit my family's tastes, but all credit for the recipe goes to the fantastic Clinton Kelly from The Chew. I love this recipe and its definitely going to become another summer staple in my kitchen, perfect for brunch, lunch or dinner with a side salad. My husband's only suggestion for improvement is to add bacon...which, to be fair, he suggests for most dishes!

Check out the recipe below and give it (and The Chew) a try!

Ratatouille Tart Recipe

Note: I cut the cheese down to 4 oz. and decreased the thyme to 1 tsp. since I used dried thyme instead of fresh. I also had larger zucchini and squash so only used one of each. Definitely use a veggie peeler or mandoline to get nice thin slices!

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