Ratatouille Tart

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READY IN: 2hrs
Recipe by Kishka

From "The Kosher Palette II" - had it at friend's house, soooo good. The filling has a velvety soft texture, and the flavors are wonderful.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. For the filling: In a large skillet, heat olive oil over a medium flame and saute eggplant, onion and garlic for 5 minutes, until just soft, stirring often.
  3. Add bell pepper and zucchini and saute for 5 to 10 minutes longer or until tender, stirring often. Season with oregano, salt, pepper, and garlic powder.
  4. Pour in tomato sauce and tomato paste. Reduce heat to low and simmer 5 minutes longer so flavors blend.
  5. For the crust: Roll pastry to 12 inch circle on a floured surface. Press into a greased 10 inch tart pan with a removable bottom and trim excess dough. Pour in filling.
  6. For the topping: Layer tomato and zucchini in overlapping, alternating, concentric circles. These circles should completely cover the eggplant filling. Sprinkle with bread crumbs and bake for about 1 hour, until golden brown.

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