French Ratatouille Tart

The French Ratatouille Tart is a savory dish that highlights the rustic charm of Provencal vegetables paired with a flaky pastry crust. This recipe showcases summer produce with layers of thinly sliced zucchini, eggplant, and bell peppers, baked to tender excellence. A fragrant blend of garlic, herbs, and tomato sauce enhances the flavors, resulting in a colorful and tasty tart. Whether served as a main course or a side, this dish adds beauty to any table setting with its inviting appearance and taste.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 medium zucchini, thinly sliced
• 1 small eggplant, thinly sliced
• 1 whole red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 Tbsp olive oil
• 1 cup tomato sauce
• 1 tsp dried thyme
• 1 tsp dried oregano

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a baking sheet and prick it all over with a fork to prevent it from puffing unevenly.
3. Spread a layer of tomato sauce over the pastry, leaving a 1-inch (2.5 cm) border around the edges.
4. Arrange the sliced zucchini, eggplant, and bell pepper in an alternating and overlapping pattern on top of the tomato sauce.
5. Drizzle the vegetables with olive oil and sprinkle them with minced garlic, thyme, and oregano.
6. Bake for 40-45 minutes until the pastry is golden brown and the vegetables are tender.
7. Allow to cool slightly before slicing. Serve warm or at room temperature.

Keywords: vegetables, savory, summer produce, Main Course, French

Spice Rack: Garlic, Thyme, Oregano

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---