Ratatouille Tart Recipe

Name: Ratatouille Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ TBSP olive oil; 1 3/4 lb eggplant, cut into 1/2 inch pieces; 1 lg onion, chopped; 1 medium bell pepper, chopped; 3 large garlic cloves, minced; 1 tsp thyme; 3 tbsp tomato paste; 10 fresh or frozen phyllo pastry sheets; ½ tsp grated parmesan cheese; 1 1/2 cups grated soft provolone; 6 small plum tomatoes, cut into 1/4 inch thick slices; 2 medium zucchini, cut into 1/4 inch thick slices

Servings: persons

½ TBSP olive oil
1 3/4 lb eggplant, cut into 1/2 inch pieces
1 lg onion, chopped
1 medium bell pepper, chopped
3 large garlic cloves, minced
1 tsp thyme
3 tbsp tomato paste
10 fresh or frozen phyllo pastry sheets
½ tsp grated parmesan cheese
1 1/2 cups grated soft provolone
6 small plum tomatoes, cut into 1/4 inch thick slices
2 medium zucchini, cut into 1/4 inch thick slices

1
Heat 6 tbsp oil in a large skillet over medium high heat. Add egplant, onion, bell pepper, garlic and 1 tsp thyme. Season generously with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Reduce heat to low. Cover and cook until eggplant is very tender, stirring occasionally, about 10 minutes. Uncover, stir in tomato paste and cook until liquid evaporates, about 3 minutes. Place mixture in strainer set over bowl. Cool completely. Discard liquid in bowl; transfer eggplant mixture to bowl.
2
Preheat oven to 350. Brush 9 inch diameter tart pan with removable bottom with oil. Stack phyllo sheets on work surface. Using small sharp knife and 11 inch diameter tart pan bottom as guide, cut pjyllo stack into 11 inch diameter round. Transfer 1 phyllo round to prepared pan pressing phyllo into pan and allowing sides to extend above rim of pan (cover remaining rounds with kithen towel). Brush phyllo round with olive oil. Sprinkle 1 tsp Parmesan chees over. Top with another round, brush with oil and sprinkle with 1 tsp parmesan. Repeat with remaining phyllo rounds.
3
Spoon eggplant mixture into phyllo shell. Sprinkle provolone echees evenly over. Overlap alternating tomato and zucchini slices in concentric circles atop eggplant mixture. Brush with oil and season with salt and papper. Sprinkle with remaining 2 tsp parmesam cheese. Bake until zuchhini is just tender and crust is golden, about 1 hour. Cool.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ TBSP olive oil, 1 3/4 lb eggplant, cut into 1/2 inch pieces, 1 lg onion, chopped, 1 medium bell pepper, chopped, and more.

Yes, Ratatouille Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ratatouille Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions