Tian Rataouille Tart Provencale

This rustic ratatouille from Spring Mill Cafe owner Michele Haines calls for the best of August's harvest. Look for almost all the ingredients at market.

1 cup olive oil
3 large onions, thinly sliced
6-8 cloves garlic, finely diced
2 red peppers in batonnet (matchstick strips)
1 green pepper in batonnet
1 yellow pepper in batonnet
2 yellow zucchini, sliced in 1/4 inch rounds
1 green zucchini, sliced in 1/4 inch rounds
1 large eggplant, in batonnet
1 large tomato, cored and diced
3 sheets puff pastry
Kosher salt and black pepper, to taste
2 bunches basil, chiffonade
2 cups black olives, sliced
Cumin, to taste
Your favorite vinaigrette, to taste

Serves 8 to 10.

Over very high heat in enough olive oil to coat, sauté onions. Remove onions when softened. Drain on paper towels to absorb excess oil.

Sauté and reserve each of the vegetables separately in the same fashion. First garlic, then peppers, then zucchini, then eggplant, then tomatoes.

Bake the puff pastry according to package instructions

Keeping vegetables separate, toss each with salt, pepper, garlic and basil. (Save some basil for the final presentation.)

Line a large, shallow bowl with the pastry and stack vegetables in alternating layers into a decorative mound or pyramid shape. Add olives and tomatoes to the top layers. Finish with remaining basil and cumin, and drizzle with vinaigrette.

Learn more: How to contribute your favorite farmers' market recipe