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Ratatouille Tart

Ratatouille Tart created by dianegrapegrower

I should start by saying, “I hate ratatouille”. I’ve always had an over-cooked stew of forgettable vegetables. But when I saw this in Cuisine at Home, I had to try it. Modified to use purchased pastry crust – if you prefer, make your own. I tweaked vege ratio slightly to suit our tastes. It looks more complicated than it is. Once the veges are prepped, it comes together quickly. Try it for a show-stopping vege side at a barbeque, or an elegant vegetarian main dish. Try to choose squash of similar diameters, and slice peppers and onion to similar size.

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • Press pie dough into 9” tart pan. Press dough into pan’s fluted edge, trim excess. Cover dart shell with aluminum foil and fill with dried beans or baking weights. Bake according to package instructions. Let cool 5 minutes and remove weights. (you may do this earlier in the day, and hold at room temperature til needed).
  • Slice veges into 1/8” slices – a mandoline is very handy for this. Pat dry with paper towels. Sprinkle cheese and basil over bottom of tart.
  • Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of zucchini, yellow squash, red bell pepper, and onion. (the onion tends to fall apart – just use a generous pinch of shreds.) Arrange a smaller circle inside the first. Put onions in the center, covered by more squash.
  • Drizzle the tart with olive oil. Season with salt and pepper. Bake until tart is golden brown around the edges, about 30 minutes.
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RECIPE MADE WITH LOVE BY

@dianegrapegrower
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@dianegrapegrower
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"I should start by saying, “I hate ratatouille”. I’ve always had an over-cooked stew of forgettable vegetables. But when I saw this in Cuisine at Home, I had to try it. Modified to use purchased pastry crust – if you prefer, make your own. I tweaked vege ratio slightly to suit our tastes. It looks more complicated than it is. Once the veges are prepped, it comes together quickly. Try it for a show-stopping vege side at a barbeque, or an elegant vegetarian main dish. Try to choose squash of similar diameters, and slice peppers and onion to similar size."
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  1. cathmar
    Recommended cheeses? There are many differences between hard and soft, American and European. Your thoughts?
    Replies 1
  2. taraatalley
    I haven't tried this yet but I'd also like to know the even temperature and where do you do with the basil? It doesn't look like it's on top and I can't find where to add it in the recipe. Thanks
    Replies 2
  3. Jennifer M.
    What temperature do I set my oven to?
    Replies 1
  4. PetesNina
    Yum! I made this for dinner today. I didn't feel like pie crust, so I used a tube of crescent rolls that I pressed into a circle. I love ratatouille to begin with, so I knew I would love this recipe. What I hadn't counted on was how much the rest of my family would like it. Thank you for sharing this picture perfect recipe!
    Reply
  5. epjones
    This is the prettiest savory tart I've EVER made - it tastes fantastic and everyone raved about it - this is a tart that I will make many many times - it is a keeper.
    Reply
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