Celebrate Bastille Day (and the Tour de France!) with this très impressive — and très doable — ratatouille tart.
Bastille Day is here, the Tour de France is rolling, and you don’t need a beret to get in on the celebration. This ratatouille tart brings all the French vibes — with none of the intimidation. It’s colorful, flavorful, and shockingly easy to pull off. Oui, chef. Let’s get cooking.
Ratatouille Tart with Basil Pesto
This Ratatouille Tart with Basil Pesto offers a refreshing take on the traditional French vegetable stew. Featuring layers of vibrant zucchini, eggplant, bell peppers, and tomatoes, this showstopper is topped with a fresh basil pesto. The combination of summery vegetables and aromatic herbs creates a dish that not only looks great but tastes delicious. Whether you serve it as a light lunch or an elegant centerpiece for dinner, this baby is a delightful treat.
Ingredients
- 1 whole store-bought pie crust, thawed
- 1 medium zucchini, thinly sliced
- 1 medium eggplant, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1/2 cup basil pesto
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch tart pan and trim any excess dough.
- Arrange the sliced zucchini, eggplant, red bell pepper, and tomatoes in an overlapping pattern in the tart shell.
- Drizzle olive oil evenly over the vegetables.
- Season the vegetables with salt and black pepper to enhance flavor.
- Bake for 40-45 minutes until the crust is golden and the vegetables are tender.
- Remove the tart from the oven and let it cool slightly to set.
- Spread the basil pesto over the top of the cooled tart before serving.
- Serve the tart warm or at room temperature.
Keywords: Dinner, Vegetarian, French, Main Course
Spice Rack: Salt, Black Pepper
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