Free Form Ratatouille Tart - Donna Hay
Margaret. chose a free-form ratatouille tart for the Donna Hay group to make. I was excited about this choice. I stay away from making gluten-free pie shells because I am not comfortable with the dough. This is one area, I have not had real success.
I didn't make my own dough but used one from Katz's Kosher Gluten Free Baked Goods. These are kept frozen and after 24 hours defrosting in the refrigerator, it was still frozen. Leaving it out for an hour did the trick and I had pliable dough.
When rolling it, pieces on the outside broke off but I was able to reattach them. It was great to have the ready made dough and made the recipe easy to make.
It was a delight to fill this with onions, eggplant, tomato, red peppers,and zucchini. They were delicious with little seasoning. The whole thing with the already roasted vegetables were baked and I think it was a winner.
I am sorry, I did not add the mushrooms, sitting on the counter but I wanted to be faithful to the recipe. Next time, I would like to try other vegetables, as well.
Check out the results of the other Donna Hay cooks - Margaret Gay Kayte