Ratatouille Tart
Elevate your dinner table with this stunning and flavorful Ratatouille Tart, a modern twist on the classic French vegetable dish. Featuring a golden, flaky puff pastry base, this tart is layered with thinly sliced zucchini, yellow squash, eggplant, red bell pepper, and Roma tomatoes, arranged in a mesmerizing, colorful spiral. Enhanced with a fragrant olive oil mixture infused with garlic, thyme, and basil, the vegetables roast to tender perfection while the crust becomes irresistibly crisp. For an extra layer of indulgence, crumble creamy goat cheese on top and finish with a garnish of fresh basil. Perfect as a show-stopping appetizer, vegetarian entrée, or light lunch, this Ratatouille Tart combines vibrant flavors, aesthetic appeal, and easy preparation in just an hour. Serve it warm or at room temperature for a dish that radiates rustic French charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 1 medium zucchini
- 1 medium yellow squash
- 1 small eggplant
- 1 medium red bell pepper
- 2 medium Roma tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 ounces goat cheese (optional)
- 2 tablespoons fresh basil leaves (for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Thaw the puff pastry if frozen and roll it out onto a sheet of parchment paper to fit a standard tart pan. Trim the edges if necessary and press the pastry into the tart pan.
Dock the pastry by poking the base several times with a fork, then place it in the refrigerator to chill while preparing the vegetables.
Slice the zucchini, yellow squash, eggplant, red bell pepper, and tomatoes into thin rounds, about 1/8-inch thick. For the red bell pepper, remove the seeds and core before slicing.
In a small bowl, mix olive oil, minced garlic, dried thyme, dried basil, salt, and black pepper.
Brush the olive oil mixture over the base of the puff pastry.
Arrange the sliced vegetables in an overlapping pattern, alternating the colors for a visually appealing effect. Start from the outer edge of the tart and work your way inward in a circular pattern.
Drizzle a small amount of the olive oil mixture over the arranged vegetables.
Place the tart in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender and the edges of the puff pastry are golden brown.
Remove the tart from the oven and let it cool for 5 minutes. If desired, crumble goat cheese over the top while the tart is still warm.
Garnish with freshly chopped basil leaves before serving.
Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 6098 mg | 265% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 42.3 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2521 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
