Ratatouille Tart

[cooked-sharing],"recipeCategory":"Recipes","recipeYield":"","cookTime":"PT0H0M","prepTime":"PT0H0M","totalTime":"PT0H0M","nutrition":{"@type":"NutritionInformation","calories":0,"carbohydrateContent":"","cholesterolContent":"","fatContent":"","fiberContent":"","proteinContent":"","saturatedFatContent":"","servingSize":"","sodiumContent":"","sugarContent":"","transFatContent":"","unsaturatedFatContent":""},"recipeInstructions":[{"@type":"HowToStep","name":"Step 1","text":"In a food processor, combine flour, salt and margarine and pulse 10 times.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-1","image":""},{"@type":"HowToStep","name":"Step 2","text":"Sprinkle the ice water over the flour mixture and pulse until pastry just begins to come together, about 10 seconds; you should still be able to see small bits of margarine in it.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-2","image":""},{"@type":"HowToStep","name":"Step 3","text":"Transfer the pastry to a work surface,","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-3","image":""},{"@type":"HowToStep","name":"Step 4","text":"gather it together and pat into a disk.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-4","image":""},{"@type":"HowToStep","name":"Step 5","text":"Wrap the pastry in plastic and refrigerate while making the filling.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-5","image":""},{"@type":"HowToStep","name":"Step 6","text":"Heat 6 tablespoons olive oil in a large non-stick pan.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-6","image":""},{"@type":"HowToStep","name":"Step 7","text":"Over medium high heat, sauteeggplant, peppers,\nonions, garlic and thyme until tender, approximately 10Minutes .","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-7","image":""},{"@type":"HowToStep","name":"Step 8","text":"Reduce flame to low and cover pan.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-8","image":""},{"@type":"HowToStep","name":"Step 9","text":"Cook for an additional 10 Minutes, until eggplant is thoroughly softened.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-9","image":""},{"@type":"HowToStep","name":"Step 10","text":"Remove cover and add tomato paste.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-10","image":""},{"@type":"HowToStep","name":"Step 11","text":"Cook 3 Minutes longer until liquid has evaporated.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-11","image":""},{"@type":"HowToStep","name":"Step 12","text":"Season to taste with salt and pepper.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-12","image":""},{"@type":"HowToStep","name":"Step 13","text":"Pour mixture into a colander or strainer set over a bowl and allow it to drain completely. Discard liquid.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-13","image":""},{"@type":"HowToStep","name":"Step 14","text":"Filling can be prepared a day or two in advance and refrigerated.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-14","image":""},{"@type":"HowToStep","name":"Step 15","text":"Preheat oven to 350 degrees.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-15","image":""},{"@type":"HowToStep","name":"Step 16","text":"Grease a 9\u201d tart pan with removable bottom .","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-16","image":""},{"@type":"HowToStep","name":"Step 17","text":"On a floured surface, roll out dough to a 12\u201d circle. Transfer to prepared pan.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-17","image":""},{"@type":"HowToStep","name":"Step 18","text":"Press dough into pan, making sure it reaches up the sides of the pan.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-18","image":""},{"@type":"HowToStep","name":"Step 19","text":"Trim off any excess dough.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-19","image":""},{"@type":"HowToStep","name":"Step 20","text":"Spread the drained eggplant mixture in the crust.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-20","image":""},{"@type":"HowToStep","name":"Step 21","text":"Lay out alternating slices of tomato and zucchini in concentric circles, overlapping the slices.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-21","image":""},{"@type":"HowToStep","name":"Step 22","text":"The slices should completely cover the eggplant mixture.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-22","image":""},{"@type":"HowToStep","name":"Step 23","text":"Sprinkle bread crumbs over the top and bake, 60 Minutes until crust is golden and zucchini is tender.","url":"http:\/\/staging.thepeppermillinc.com\/recipes\/ratatouille-tart-2\/#cooked-single-direction-step-23","image":""}]}