Skip to content
Ratatouille tart recipe

Ratatouille tart recipe

13 ratings

Transform classic French ratatouille to a simple savoury tart, ideal for a stress-free midweek dinner. Rich in sweet, jammy flavours which tops light puff pastry, getting a tasty meal onto your table couldn't be easier. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 437 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 375g pack ready-rolled lighter puff pastry
  • 350g courgettes
  • 1 pepper, cut into chunks
  • 1 onion, cut into chunks
  • 3 garlic cloves, unpeeled
  • 1 tsp herbes de Provence
  • 3 tsp olive oil
  • 75g tomato purée
  • 250g cherry tomatoes, larger ones halved
  • 10g fresh basil

Each serving contains

  • Energy

    1830kj
    437kcal
    22%
  • Fat

    19g 27%
  • Saturates

    8g 41%
  • Sugars

    12g 14%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 52.4g Protein 10.5g Fibre 5.9g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry onto a baking sheet, still on its paper, and score a 2cm border around the edges. Use a fork to poke holes all over the pastry inside the border, then transfer to the fridge.

  2. Thickly slice half the courgettes. Put in a bowl with the pepper, onion, garlic, herbes de Provence and 2 tsp oil; season and mix well. Tip onto a lined baking tray. Take the pastry, on its baking sheet, and put in the oven along with the tray of veg. Roast together for 15 mins.

  3. Use a spatula to push down the centre of the pastry. Squeeze the garlic cloves from their skins and mash with the tomato purée and 1 tbsp water, then spread inside the pastry border. Scatter over the roasted vegetables and dot the tomatoes among them. Reduce the heat to gas 6, 200°C, fan 180°C and bake for 20 mins more until the tomatoes are soft.

  4. Meanwhile, peel the remaining courgette into ribbons; season and toss with 1 tsp oil. When the tart is ready, scatter with torn basil leaves, cut into 4 and serve with the courgette ribbon salad.

Cook's tip: No herbes de Provence? Use any dried herbs you have – rosemary, thyme and sage will all work well.

See more Vegan recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus