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.

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

Dock the pastry by poking the base several times with a fork, then place it in the refrigerator to chill while preparing the vegetables.

Step 4

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.

Step 5

In a small bowl, mix olive oil, minced garlic, dried thyme, dried basil, salt, and black pepper.

Step 6

Brush the olive oil mixture over the base of the puff pastry.

Step 7

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.

Step 8

Drizzle a small amount of the olive oil mixture over the arranged vegetables.

Step 9

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.

Step 10

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.

Step 11

Garnish with freshly chopped basil leaves before serving.

Step 12

Slice and serve warm or at room temperature.

Nutrition Facts

Serving size	1318 grams (1318.0g)

Amount per serving	% Daily Value*
Calories	2180

Total Fat 145.20g	186%
Saturated Fat 38.60g	193%
Polyunsaturated Fat 3.20g
Cholesterol 30mg	10%
Sodium 6098mg	265%
Total Carbohydrate 181.80g	66%
Dietary Fiber 23.90g	85%
Total Sugars 42.30g
Protein 39.00g	78%

Vitamin D 0IU	0%
Calcium 267mg	21%
Iron 12mg	66%
Potassium 2521mg	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.

Source of Calories

Fat: 59.7%

Protein: 7.1%

Carbs: 33.2%