A hybrid of ratatouille and grilled cheese, this pimiento cheese and vegetable layered tart is excellent served with a side of leafy greens or a fried egg for brunch.
Pimiento Cheese Vegetable Tart
Serves: 1 (14-inch) tart
- ⅓ pound zucchini, cut into ⅓-inchthick rounds
- ⅓ pound yellow squash, cut into ⅓-inch-thick rounds
- ⅓ pound small red onions, cut into ⅓-inch-thick rounds
- ¼ pound plum tomatoes, cored and cut into ⅓-inch-thick rounds
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 (14.1-ounce) package refrigerated piecrusts
- 1 cup pimiento cheese, softened
- 1½ teaspoons minced fresh thyme
- 1 small clove garlic, grated
- 1 large egg, lightly beaten
- Flaked sea salt (optional)
- Preheat oven to 425°. Line a 14-inch cast-iron baking pan with parchment paper, letting excess extend over sides of pan.
- Arrange zucchini, squash, onions, and tomatoes in a single layer on prepared pan. Add oil, salt, and pepper, tossing to coat.
- Bake until lightly browned around the edges and tender, 30 to 35 minutes, turning halfway through. Using excess parchment as handles, remove vegetables from pan. Wipe baking pan clean; let cool, and spray with cooking spray.
- On a lightly floured surface, unroll 1 piecrust. Lightly brush with water, and place remaining crust on top. Roll into a 14-inch circle. Transfer to prepared pan.
- In a medium bowl, stir together pimiento cheese, thyme, and garlic; spread pimiento mixture onto crust, leaving a 2-inch border. Arrange roasted vegetables in an overlapping pattern on cheese. Fold crust edges over vegetables, pleating as necessary, and leaving center uncovered. Brush egg wash between pleats to seal and all over dough. Sprinkle with sea salt, if desired.
- Bake until crust is golden brown, 25 to 30 minutes. Let cool for 15 minutes before serving.