Ratatouille savory tart

Name: Ratatouille savory tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: Puff pastry round 8 oz; Red onions 6.3 oz; Eggplant long 0.5 lb; Red peppers 1.3 cups; Yellow peppers 1.3 cups; Zucchini 1 cup; Roma tomatoes 2 cups; Edam cheese to be grated 1 cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme 4 sprigs

it br de es fr

260

Calories per serving

Energy Kcal 260
Carbohydrates g 19.8
of which sugars g 6.8
Protein g 6.9
Fats g 17
of which saturated fat g 6.83
Fiber g 2.8
Cholesterol mg 17
Sodium mg 463

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 8
Cost: Low
Note }

PRESENTATION

Ratatouille savory pie is, well, just awesome. It's got those classic French garden vibes in a way that makes any gathering pop. Picture this: tender eggplant, golden zucchini, sweet onions, and juicy tomatoes—wrapped in flaky puff pastry. Really really tasty. This veggie combo gives the ratatouille tart a seriously moist bite, and it smells incredible when it comes out of the oven. For real, using garden-fresh ingredients is key. It’s like summer on a plate. Some folks keep it simple, while others toss in a bit of cheese, go for a pepper and ricotta twist, or even try a skillet method to skip the oven. Either way, this vegetable tart is about easy, unfussy food with a little something special.

And listen, whether it’s for a picnic or just an afternoon snack, the ratatouille savory pie is a real crowd-pleaser. Warm or at room temp, doesn’t matter. The flaky crust stays super crispy, and the colorful veggie layers keep their shape—so it slices up nicely and looks great. This French vegetable pie is a fun switch-up from the norm. You can totally play around with the filling based on what's hanging in your fridge or fresh at the market. Thing is, in some places, folks swap out the eggplant for more peppers or even toss in herbs for that fresh zing. Either way, you end up with something versatile, a snack, light lunch, or a side next to grilled meat or fish.

The idea of a summer vegetable tart just clicks when you want food that feels homemade and comforting but also a bit fancy. And it’s a Mediterranean thing, you know? Easy, colorful, always flavorful. Plus, its versatility means it slips right into different meal plans—super convenient. So next time you want something that nails the heart of a French countryside meal, seriously, give this pie a whirl! It's a keeper.

How to prepare Ratatouille savory tart

To prepare the savory tart, start with the vegetables. Wash them well. Peel the onion, slice it and coarsely chop it 1. Move on to the zucchini: trim the ends, cut it in half lengthwise and then into cubes 2. Now cut the yellow pepper in half, remove the seeds and inner membranes 3.

Cut it first into strips and then into pieces about 3/4 in 4. Do the same with the red pepper 5. Take an eggplant, remove the ends and slice it first 6.

and then into cubes 7. Cut the cherry tomatoes into quarters 8. Pour a drizzle of oil into a pan, add the onion and let it sauté for a couple of minutes 9.

Add the peppers 10, the zucchini and the eggplant to the pan 11. Stir and let cook for a couple of minutes 12.

Also add the cherry tomatoes 13 and stir again 14. Season with salt 15 and pepper.

Then add the thyme leaves 16. Cook for another 5 minutes over high heat. The vegetables should remain slightly crisp. At this point turn off the heat and let cool for at least 10 minutes. Gently unroll the puff pastry and transfer it into an 11-inch pan 17. Prick the base with the tines of a fork 18.

Transfer the now-cooled vegetables into the pastry 19. Add the grated Edam using the largest holes of the grater 20 and fold the excess dough at the edges inward over the filling 21.

Add a few more thyme leaves. Bake the savory tart in a conventional oven preheated to 392°F for 35 minutes on the middle rack. Then remove from the oven 23 and let warm slightly before slicing and serving 34.