I followed this recipe at epicurious.com for the tart crust. I did not have any shortening so I used some margerine. I loved the way the crust turned out but since I have never made one before, I wouldn’t know if it could have been better or not!
For the ratatouille I just winged it, using eggplant, red bell pepper, mushrooms, zucchini, and onions. I sautéed them separately, with a sprinkle of salt, prior to assembly.
I spread goat cheese on the crust before layering the veggies on. We had a ratatouille tart recently in a restaurant like this and it was great. My own twist was ultra-thin slices of dried chorizo, and then I the tart under the broiler on max for five minutes. The chorizo slices crisped up nicely, adding a bit of zest and texture to the tart.