ratatouille tart

You guys, I am the most overwhelmed EVER (in a really good way!) for the next few weeks.

I know it's so lame to spend the week before NYFW talking about how overwhelmed I am, and I am SO excited for it and completely can't wait. And yet I'm also totally making myself crazy at the same time! Let's face it, this is the best time of the year, and also exactly when everything spins just a tiny bit out of control. There have been so many logistics this season, and so much to hopefully get right and go smoothly, that it feels like I'm juggling a hundred balls in the air for the next two weeks, in the best way possible.

Except... that I physically don't know how to juggle. Metaphorically, I can juggle, but physically? I just drop all the balls. Not a good omen!

But setting this insanity aside, this is my last recipe until I get back from NYFW on the 13th, and it is a doozy to go out with! A few simple ingredients, and you suddenly have a beautiful, easy-to-make tart. Is there anything better than that for you guys to make in the next two weeks?

Obviously, stay tuned for some awesome NYFW coverage, and a super exciting announcement on Sunday (can't wait)! And if you want a sneak peek and haven't followed me on Instagram yet, be sure to (@sugarlaws)!

Ratatouille Tart

INGREDIENTS

1 sheet frozen puff pastry, thawed in the refrigerator

1/2 cup tomato sauce

1 zucchini

1 yellow squash

1 eggplant (long/thin Asian variety would work best, but I used a regular one from the grocery store)

2 tsp olive oil

Fleur de sel

Fresh ground pepper

1/3 cup crumbled Feta cheese

DIRECTIONS

Preheat the oven to 375 degrees F. Line a large baking sheet Silipat (this recipe will stick to your baking sheet if you're not careful).

Roll the puff pastry onto the prepared baking sheet; pierce the pastry all over with a fork. Spread with the tomato sauce, leaving approximately a 1/2-inch border.

Slice the veggies using a mandolin if you have one. Layer the veggies in rows onto the puff pastry. Drizzle the veggies with olive oil, and sprinkle with salt & pepper.

Bake for 30 minutes, or until the veggies are softened and the pastry is cooked through. Remove from the oven; sprinkle with the Feta cheese and chives. Serve warm.