Ratatouille Tart Recipe
The beauty of this ratatouille tart is the vegetables really shine on top of flaky puff pastry — and it’s handheld. It’s a simple summer recipe to use up garden vegetables, and it looks like you put more effort into it than you did. I promise you won’t need a rat on your head to pull this off :)
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Ingredients
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Tart Ingredients
Method
Preparation Steps
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Dice the zucchini, eggplant, and bell pepper into small cubes. Halve the cherry tomatoes.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the diced vegetables and fresh thyme, cooking until they are tender. Season with salt and black pepper to taste.
- 3
- 4
Assemble the Tart
Spread the sautéed vegetable mixture evenly over the puff pastry. Beat the egg and brush it over the edges of the pastry for a golden finish. Sprinkle Parmesan cheese on top.
- 5
Bake
Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the cheese is bubbly.
- 6
Serve
Let the tart cool slightly before slicing. Serve warm or at room temperature.
