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1
Make the pastry In a bowl, beat the butter with the milk, sugar and egg yolk until smooth.
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2
Add the flour and beat at low speed until the dough starts to come together.
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3
Pat the dough into a disk and wrap in plastic.
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4
Refrigerate for 1 hour.
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5
On a lightly floured surface, using a lightly floured rolling pin, roll out the dough to a 12-inch round.
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6
Ease it into a fluted 9-inch tart pan with a removable bottom; trim the overhang.
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7
Refrigerate until firm, 1 hour.
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8
Preheat the oven to 375.
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9
Line the dough with parchment paper and fill with pie weights.
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10
Bake for about 30 minutes, until set.
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11
Remove the weights and parchment paper and bake until golden brown, 8 to 10 minutes longer.
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12
Transfer the tart shell to a rack and let cool to room temperature, about 1 hour.
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13
Meanwhile, make the ratatouille In a large saucepan, heat 2 tablespoons of the olive oil.
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14
Add the onion and cook over moderate heat until softened.
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15
Add the eggplant and 3 tablespoons of the olive oil, season with salt and pepper and cook, stirring occasionally, until starting to soften, about 3 minutes.
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16
Add the red peppers, zucchini and the remaining 3 tablespoons of olive oil and cook until softened, 7 minutes.
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17
Stir in the tomatoes and oregano and cook until the vegetables are tender and the sauce is thick, about 20 minutes.
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18
Stir in the vinegar.
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19
Season with salt and pepper and let cool.
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20
Spoon the ratatouille into the tart shell and serve.
