Ratatouille Tart

    • Prep Time
    • 15 mins
    • Cook Time
    • 45 mins
    • Yield
    • 1 tart

This is a recipe for ratatouille tart. I love serving tarts for starters and dessert. They are beautiful to serve and so delicious to eat. This one is especially gorgeous looking since the vegetables are very thinly sliced using a mandolin, then baked until golden brown perfection.

The vegetables cook quicker since they are so paper thin and become perfectly crispy at the edges. And let’s not forget that anything baked in puff pastry is amazingly delicious. Enjoy!

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13 Ratings

Ingredients

  • 1 sheet puff pastry, parve
  • 1/2 cup extra-virgin olive oil
  • 1 tbsp dried herbes de Provence
  • 4 cloves garlic, minced or pressed
  • 2 onions, very thinly sliced
  • 1 bay leaf
  • 1-2 medium zucchini, very thinly sliced
  • 1 medium eggplant, very thinly sliced
  • 1 yellow bell pepper, seeded, very thinly sliced
  • 4 whole tomatoes, very thinly sliced
  • kosher salt and freshly ground black pepper
  • 1 tbsp chopped fresh basil leaves
  • 1 tbsp chopped fresh flat-leaf parsley

Instructions

  • 1. Preheat the oven to 350 degrees Fahrenheit. Using a mandolin slice all the vegetables as thin as possible. In an oven proof pan, line the bottom of the pan with the puff pastry. Poke some holes on the bottom and bake for 10 minutes.
  • 2. Take the puff pastry out and line the pie crust with your sliced vegetables in a circular shape. Season with the herbs de Provence, salt, pepper, olive oil, parsley, basil and bay leaf. Cover with foil.
  • 3. Place the pie back into the oven for another 25 minutes. Uncover and bake for another 10-12 minutes until the crust is golden brown.

Instructions

  • 1. Preheat the oven to 350 degrees Fahrenheit. Using a mandolin slice all the vegetables as thin as possible. In an oven proof pan, line the bottom of the pan with the puff pastry. Poke some holes on the bottom and bake for 10 minutes.
  • 2. Take the puff pastry out and line the pie crust with your sliced vegetables in a circular shape. Season with the herbs de Provence, salt, pepper, olive oil, parsley, basil and bay leaf. Cover with foil.
  • 3. Place the pie back into the oven for another 25 minutes. Uncover and bake for another 10-12 minutes until the crust is golden brown.

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  • 13 people rated this recipe

  • Average Rating

    (4 / 5)


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