Ratatouille Tart
Ratatouille Tart
Ingredients
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Roll out the puff pastry sheet on the prepared baking sheet and score a border about 1 inch from the edge using a knife. Be careful not to cut through the pastry completely.
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In a large skillet, heat the olive oil over medium heat. Add the sliced eggplant, zucchini, bell pepper, red onion, and minced garlic. Season with salt, pepper, and dried thyme. Cook for about 8-10 minutes, or until the vegetables are softened.
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Spread the cooked vegetables evenly over the puff pastry, staying within the border. Arrange the cherry tomato halves on top of the vegetables.
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Brush the edges of the pastry with a beaten egg for a golden finish.
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Bake the Ratatouille Tart in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
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Remove from the oven and let it cool slightly before garnishing with fresh basil leaves.
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Slice and serve the Ratatouille Tart warm, and enjoy the delicious combination of flavors and textures!
Nutrition Facts
Serving size: 1 slice- Calories
- 320 kcal
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 300 mg
- Total Carbohydrate
- 30 g
- Dietary Fiber
- 5 g
- Sugars
- 5 g
- Protein
- 5 g
Whether you're hosting a brunch with friends or treating your family to a special meal, this Ratatouille Tart is a delightful way to showcase the beauty of French cuisine. The medley of roasted vegetables atop a flaky pastry crust is a feast for the eyes and the palate. Serve it alongside a fresh salad or as an appetizer for a truly memorable dining experience. Give this recipe a try and transport your guests to the cozy, picturesque villages of Provence with every bite.