Ratatouille Tart Recipe

Name: Ratatouille Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; 1 large eggplant, peeled and cut into 1/2 inch cubes; 1 large onion, chopped; 2 garlic cloves, minced; 1 green bell pepper, diced; 3 -4 zucchini, peeled and diced; 1 teaspoon dried oregano; salt, pepper, and garlic powder to taste; 2 (8 ounce) cans tomato sauce; 1 tablespoon tomato paste; 1 sheet puff pastry, thawed (1/2 of a 17.3 oz pkg); 6 small plum tomatoes, cut into 1/4 inch thick rounds; 2 zucchini, cut into 1/4 inch thick rounds; 1 tablespoon breadcrumbs

Servings: persons

5 tablespoons olive oil
1 large eggplant, peeled and cut into 1/2 inch cubes
1 large onion, chopped
2 garlic cloves, minced
1 green bell pepper, diced
3 -4 zucchini, peeled and diced
1 teaspoon dried oregano
salt, pepper, and garlic powder to taste
2 (8 ounce) cans tomato sauce
1 tablespoon tomato paste
1 sheet puff pastry, thawed (1/2 of a 17.3 oz pkg)
6 small plum tomatoes, cut into 1/4 inch thick rounds
2 zucchini, cut into 1/4 inch thick rounds
1 tablespoon breadcrumbs

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.
4
Season with oregano, salt, pepper, and garlic powder.
5
Pour in tomato sauce and tomato paste.
6
Reduce heat to low and simmer 5 minutes longer so flavors blend.
7
For the crust: Roll pastry to 12 inch circle on a floured surface.
8
Press into a greased 10 inch tart pan with a removable bottom and trim excess dough.
9
Pour in filling.
10
For the topping: Layer tomato and zucchini in overlapping, alternating, concentric circles.
11
These circles should completely cover the eggplant filling.
12
Sprinkle with bread crumbs and bake for about 1 hour, until golden brown.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 5 tablespoons olive oil, 1 large eggplant, peeled and cut into 1/2 inch cubes, 1 large onion, chopped, 2 garlic cloves, minced, 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.

Ratatouille Tart

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