Ratatouille Tart

From "The Kosher Palette II" - had it at friend's house, soooo good. The filling has a velvety soft texture, and the flavors are wonderful.

• Ready In: 2 hrs
• Serves: 8-10
• Yields: 1 tart

Ingredients

• 5  tablespoons olive oil
• 1  large eggplant, peeled and cut into 1/2 inch cubes
• 1  large onion, chopped
• 2  garlic cloves, minced
• 1  green bell pepper, diced
• 3 -4  zucchini, peeled and diced
• 1  teaspoon dried oregano
•  salt, pepper, and garlic powder to taste
• 2 (8 ounce) cans tomato sauce
• 1  tablespoon tomato paste
• 1  sheet puff pastry, thawed (1/2 of a 17.3 oz pkg)
• 6  small plum tomatoes, cut into 1/4 inch thick rounds
• 2  zucchini, cut into 1/4 inch thick rounds
• 1  tablespoon  breadcrumbs

Directions

1. Preheat oven to 350 degrees.
2. For the filling: In a large skillet, heat olive oil over a medium flame and saute eggplant, onion and garlic for 5 minutes, until just soft, stirring often.
3. Add bell pepper and zucchini and saute for 5 to 10 minutes longer or until tender, stirring often. Season with oregano, salt, pepper, and garlic powder.
4. Pour in tomato sauce and tomato paste. Reduce heat to low and simmer 5 minutes longer so flavors blend.
5. For the crust: Roll pastry to 12 inch circle on a floured surface. Press into a greased 10 inch tart pan with a removable bottom and trim excess dough. Pour in filling.
6. For the topping: Layer tomato and zucchini in overlapping, alternating, concentric circles. These circles should completely cover the eggplant filling. Sprinkle with bread crumbs and bake for about 1 hour, until golden brown.