Apple Fruitatouille Tart With White Chocolate Cream
When you think of ratatouille, chances are you're either thinking of a rat chef in Paris or the yummy dish from the Provence region of France where thin veggie slices are layered and neatly arranged for a very interesting effect. It's one of the most popular French dishes and can be made in a variety of different ways. But we're switching it up today by turning the traditionally savory dish into a sweet one. This one's a colorful apple tart with a creamy, rich white chocolate cream filling that's both a treat to eat and look at!
For the dough:
- 12-inch puff pastry circle
- 1 whisked egg for the egg wash
For the white chocolate cream filling:
- 32 oz cream cheese
- 1 bag white chocolate chips
- 1 vanilla bean
For the caramelized apples:
- 2 Granny Smith apples, sliced
- 2 Gala apples, sliced
- 2 Golden Delicious apples, sliced
- ⅓ cup honey
- 12-inch tart pan
- 10-inch tart pan
- baking beans or pie weights
1. Preheat the oven to375°F. Place the puff pastry on a clean work surface, place the smaller tart pan upside down in the center, and cut ¼-inch wide strips all around the edge.
2. Remove the tart pan, carefully transfer the dough to the larger tart pan, and press it down, with the dough strips hanging over the edge of the pan.
3. Brush the egg wash over the dough and slightly pull at the hanging strips to make them longer.
4. Use your fingers to roll up the strips and turn them 90 degrees.
5. Use your thumb to lightly press down until each strip sits on the edge of the dish like a small rose.
6. Poke a few holes in the dough with a fork and place the smaller tart pan in the center of the dough.
7. Fill the smaller tart pan with baking beans and blind bake at 375°F for about 25 minutes. Remove the smaller tart pan with the baking beans once the crust has cooled.
8. Melt the white chocolate chips over a hot water bath, add the cream cheese, and vanilla, and mix until creamy. Pour the white chocolate cream over the crust and smooth out the top.
9. Cut the colorful apples into thin, even slices.
10. Spread out the apple slices in a pan over medium heat, pour the honey on top, and caramelize the apples.
11. Arrange the apple slices upright in the white chocolate cream in alternating colors. Start at the outer edge and work your way inwards. Make a total of 2 rows of apple slices and place a rose made out of twisted apple slices in the middle as decoration.
12. Refrigerate the apple fruitatouille tart for about 4 hours before serving.
This apple tart inspired by that classic ratatouille look is poised to take the world by storm. How could it not? The beautifully arranged colorful apple slices make it an absolute stunner and the white chocolate cream filling gives this dessert a luxurious, creamy feel that you won't be able to get enough of!
Get the recipe for the Apple Rose Tart featured in the bonus video.