Ratatouille Tart

Ratatouille Tart is a beautiful and flavorful dish that combines all the beloved veggies of ratatouille in a crispy pastry shell. The colorful slices of eggplant, zucchini, yellow squash, and bell pepper create a stunning visual appeal, while the flaky puff pastry provides a delightful texture. This recipe is perfect for casual gatherings, festive occasions, or a cozy family dinner. Easy to prepare yet impressive on the table, making a Ratatouille Tart offers a harmonious blend of fresh flavors and wholesome ingredients that everyone will enjoy.

Why Make Ratatouille Tart

Creating a Ratatouille Tart is a wonderful choice for several reasons. First, it’s incredibly easy to make, requiring minimal cooking techniques while still delivering impressive results. You’ll find that the preparation is straightforward, allowing you to focus on enjoying the process.

Second, the flavors are vibrant and fresh. Each bite offers a taste of summer vegetables, making it a great dish for showcasing your seasonal produce. Vegan-friendly and packed with nutrients, this meal is both satisfying and health-conscious.

Finally, Ratatouille Tart is an affordable option. Utilizing frozen puff pastry and fresh vegetables, it provides a cost-effective yet gourmet meal option.

How to Make Ratatouille Tart

To start making a Ratatouille Tart, you will first need a base of flaky puff pastry. Defrost the pastry overnight in the fridge for optimal results. Once your pastry is ready, you can lay it out on a floured surface, gently rolling it to fit your baking sheet. This technique helps achieve the ideal thickness—providing a sturdy base that won’t sog up during baking.

Next, prepare your vegetables by slicing them thinly. Thin slices allow the veggies to cook evenly while retaining their shape. Arrange these colorful slices artfully on the pastry, creating an appealing pattern that enhances the visual impact. Drizzle olive oil over the vegetables and season them well to elevate the flavors. Once baked until golden and crispy, sprinkle crumbled feta on top for a rich, creamy finish.

Ingredients

For the crust:

• 14 ounces frozen puff pastry, defrosted in the fridge overnight

For the vegetables:

• 1 Asian eggplant
• 1 smallish zucchini
• 1 smallish yellow squash
• 1 longish red bell pepper

For the sauce:

• 1/3 cup tomato puree or canned plain tomato sauce
• 2 tablespoons olive oil
• Salt
• Pepper
• Few sprigs fresh thyme

For the topping:

• 1 cup crumbled feta

Directions

1. Heat the oven to 375 degrees F.
2. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches.
3. Slide the pastry onto a baking sheet lined with parchment paper.
4. Prick the pastry all over with a fork, at about 1-inch intervals.
5. Spread the tomato puree or sauce evenly over the pastry, leaving a one-inch border around the edges.
6. Trim the ends off the eggplant, zucchini, and yellow squash.
7. Carefully trim the ends off the red pepper and remove the core, leaving the edges intact.
8. Cut the eggplant, zucchini, yellow squash, and red pepper into very thin slices, approximately 1/16-inch thick.
9. Arrange slightly overlapped slices of vegetables concentrically or in rows over the tomato puree or sauce, alternating the vegetables.
10. Drizzle the vegetables with olive oil, season with salt and pepper, and sprinkle thyme leaves over the vegetables.
11. Bake in the heated oven until the pastry is puffed and browned, about 25 to 30 minutes, and the vegetables look softened.
12. Slide the tart onto a cutting board, sprinkle with feta, and cut it into squares or strips.
13. Serve warm or at room temperature.

How to Serve Ratatouille Tart

Serve your Ratatouille Tart warm as a stunning appetizer at your next gathering. Pair it with a simple green salad dressed in lemon vinaigrette to add a refreshing contrast. For a more hearty meal, accompany it with roasted garlic mashed potatoes or quinoa. You can even pair it with a refreshing glass of soda or herbal iced tea. Present the tart on a beautiful platter, and garnish with extra thyme sprigs for that extra touch.

How to Store Ratatouille Tart

Store leftover Ratatouille Tart in an airtight container in the refrigerator for up to four days. If you want to keep it longer, freeze it in the same container for up to three months. To reheat, simply place portions in a preheated oven at 350 degrees F for about 10-15 minutes or until heated through.

Tips to Make Ratatouille Tart

1. Vegetable Choice: Feel free to swap in other vegetables like cherry tomatoes or sliced mushrooms based on availability.
2. Puff Pastry: Ensure your puff pastry remains cold until you’re ready to bake for extra flakiness.
3. Cutting Vegetables: Use a mandoline for uniform vegetable slices, ensuring even cooking.
4. Extra Flavor: Add minced garlic or onion to the tomato sauce for an additional layer of flavor.
5. Make-Ahead: Prep the tart a day in advance, and refrigerate it before baking for a quick dinner option.
6. Leftover Feta: Try using goat cheese as a substitute for feta if you prefer a tangier flavor profile.

Variations

1. Mediterranean Twist: Add olives and sun-dried tomatoes for a Mediterranean flair, infusing the tart with bold flavors.
2. Pesto Ratatouille Tart: Spread a thin layer of pesto in place of tomato sauce, lending a punch of basil goodness.
3. Herbed Cheese Variation: Use herbed cream cheese instead of feta for a creamy, savory spread.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can absolutely use fresh vegetables! Just ensure they are sliced thinly so they cook evenly.

What can replace the feta for a dairy-free option?

Try using a dairy-free cream cheese or nutritional yeast for a cheesy flavor and texture.

Is it possible to pre-bake the pastry?

Yes, pre-baking the pastry for about 10 minutes before adding the sauce and vegetables creates a crisper base. Just poke it with a fork before baking to prevent bubbling.