The secret to cooking ratatouille is to cook it slowly until it is very thick, almost jammy. The flavor and color can be varied by using yellow or green zucchini, or green or red peppers and yellow or red tomatoes.

Ingredients:
1 ready to use pie crust
3 tablespoons chopped yellow onion
1 medium zucchini sliced or cubed
½ red pepper seeded and chopped
½ tsp sea salt
½ tsp Herbs de Provence
1 Tblsp extra virgin olive oil
2 cloves of garlic chopped
1 small eggplant cubed
3 large ripe tomatoes peeled and chopped
½ tsp freshly ground black pepper

Preheat oven to 400
Place the prepared pie crust in a 9 to 10 inch tart pan with a removable bottom.
Line the pastry with a sheet of aluminum foil and add pie weights, rice or dried beans.
Place in the oven and bake until the edges are firm, about 10 minutes.
Remove the foil and weights and bake until the bottom is opaque, about 2-3 minutes. Remove and set aside to cool.
In a heave bottomed casserole, heat the olive oil over medium high heat. When it is hot, add the onions and garlic, cook until translucent. Add the remaining vegetables and sauté, stirring often until they are soft, about 10 minutes. Add the tomatoes, salt, pepper, herbs and bring to a boil, constantly stirring. Reduce heat cover and cook until the tomatoes have dissolved and the vegetables are soft yet intact, about 20-30 minutes.
Remove the cover: and increase the heat to medium high and cook, stirring from time to time until thick and jammy about 20-30 minutes longer.
Spoon the ratatouille into the partially baked pie crust leaving as much liquid as possible behind. Fill to about ¾ full.
Reduce the oven heat to 350. Place the  tart in the oven and bake until the filling has set and the pastry edges are golden, about 15 minutes.
Remove to a rack and let cool for 30 minutes before serving.
To serve, gently slide knife around the edges to release the pastry and remove the bottom and place the tart on a plate. Serve warm.
Serves 6 - 8.