Ratatouille tart
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Serves 6 Servings


    • 1 sheet frozen puff pastry, thawed
    • 3/4 cup caramelized onion-tomato jam
    • 3 plum tomatoes, cut into 1/4-inch-thick slices
    • 1 Japanese eggplant, cut into 1/4-inch-thick slices
    • 1 yellow squash, cut into 1/4-inch-thick slices
    • 1 zucchini, cut into 1/4-inch-thick slices
    • 2 roasted red peppers, thinly sliced
    • 2 to 3 tablespoons extra virgin olive oil
    • 1 tablespoon chopped fresh oregano
    • 1/2 cup (2 ounces) crumbled goat cheese


Baking Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.On a lightly floured surface, using a rolling pin, roll the sheet of puff pastry into a rectangle that’s about 12 × 10½ inches. Transfer the pastry to the prepared baking sheet. Using the tines of a fork, press holes around the edges of the pastry to form a ½-inch border and then poke a few holes in the center as well. This will prevent the dough from rising too much in the center as it cooks.Spread the jam evenly over the pastry, excluding the border. Layer the tomatoes, eggplant, yellow squash and zucchini on top in overlapping rows. Sprinkle the roasted red peppers on top of the tart. Drizzle with a little of the oil and brush oil on the tart’s edges. Season with salt and pepper and sprinkle with half of the oregano.Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove the pan from the oven and immediately sprinkle the tart with the goat cheese and the remaining oregano. Serve hot.