Ratatouille Walnut Tart
Elevate your vegetarian dining experience with this stunning Ratatouille Walnut Tart! Combining the rustic charm of a flaky homemade pastry crust with the bold, earthy flavors of a garlic-thyme walnut spread, this recipe is a feast for both the eyes and the palate. Perfectly arranged layers of vibrant eggplant, zucchini, yellow squash, tomatoes, and red bell pepper create a mesmerizing spiral of color and texture, all topped with a sprinkle of Parmesan for a savory finish. Ideal for brunch, lunch, or a dinner party centerpiece, this tart is not only visually impressive but also deeply satisfying. Plus, it's simple to make with wholesome ingredients, making it a must-try for lovers of ratatouille, vegetarian meals, and rustic French-inspired cooking!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 3 tablespoons Cold water
- 1 teaspoon Salt
- 100 grams Walnuts
- 3 tablespoons Olive oil
- 2 pieces Garlic cloves
- 2 teaspoons Fresh thyme
- 1 small Eggplant
- 1 small Zucchini
- 1 small Yellow squash
- 2 medium Tomatoes
- 1 medium Red bell pepper
- 1 teaspoon Black pepper
- 30 grams Parmesan cheese
Instructions
Preheat the oven to 180°C (350°F).
To prepare the pastry crust, combine the all-purpose flour and salt in a bowl. Add the unsalted butter in small cubes and use your fingers to mix until the texture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, and mix until the dough comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
While the dough chills, prepare the walnut spread. Toast the walnuts in a dry skillet over medium heat for 2 minutes. Let them cool slightly, then place them in a food processor along with olive oil, garlic, fresh thyme, and a pinch of salt. Process until a smooth paste forms.
Thinly slice the eggplant, zucchini, yellow squash, tomatoes, and red bell pepper into uniform rounds or half-moons. Sprinkle the slices lightly with salt and black pepper to season.
Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Place the dough into the pan and trim the excess. Use a fork to prick the bottom of the crust all over to prevent puffing.
Spread the walnut mixture evenly across the base of the tart crust.
Arrange the sliced vegetables in a spiral pattern on top of the walnut spread, alternating the slices for a colorful visual. Continue until the entire tart is filled.
Drizzle the arranged vegetables with olive oil and sprinkle on the remaining black pepper and Parmesan cheese for added flavor.
Bake the tart in the preheated oven for 45 minutes, or until the crust is golden brown and the vegetables are tender.
Remove from the oven and let cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.1 g | 264% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 51.9 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 39.8 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 557 mg | 43% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2937 mg | 62% | |
*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.
