Winter Ratatouille Tart

Combine All-Purpose Flour (2 1/3 cups), Aged White Cheddar (4 Tbsp), Cornmeal (4 Tbsp) and Salt (1/2 tsp) in large bowl. Add Unsalted Butter (2/3 cup) and cut in using pastry knife or fingertips until mixture resembles coarse crumbs.

Add ice Water (1/2 cup) 1 tablespoon at a time until mixture comes together and dough forms. Pat dough into disc and wrap tightly with plastic wrap. Refrigerate until chilled, at least 30 minutes.

Meanwhile, heat Extra-Virgin Olive Oil (1 Tbsp) in large skillet over medium heat. Add Red Onion (1) and Eggplant (1) and cook until tender, mashing slightly as it cooks, about 8-10 minutes.

Add Garlic (4 cloves), Granulated Sugar (1 Tbsp), Diamond Crystal® Kosher Salt Flakes (1 tsp) and Ground Black Pepper (1/2 tsp) and cook until fragrant, about 1 minute.

Add Canned Crushed Tomatoes (3 1/3 cups) and cook, stirring occasionally, until almost all moisture is evaporated, and sauce is reduced, about 10-15 minutes. Remove from heat and set aside to cool.

Preheat oven to 375°F. Roll out pastry on lightly floured surface to about 14-inches in diameter. Sprinkle Cornmeal (1 Tbsp) in bottom of standard 9-inch oven safe skillet.

Transfer dough to skillet, pressing into bottom and sides. Sprinkle bottom of pastry with Cornmeal (1 Tbsp). Top with cooled tomato mixture in an even layer. Shingle sliced Plum Tomatoes (2), Yellow Squash (1) and Zucchini (1) over tomato mixture in concentric circles. Brush vegetables with remaining Extra-Virgin Olive Oil (1 Tbsp) and sprinkle evenly with Galbani Parmesan Cheese (4 Tbsp).

Gently fold excess edges of pastry over filling slightly and brush with Farmhouse Eggs® Large Brown Egg (1). Bake until pastry is golden-brown, and filling is tender and bubbling, about 40-45 minutes.

Garnish with Fresh Thyme (as needed) and serve!