Vegetable Ratatouille Tart Recipe

Overview

This vegetable ratatouille tart combines the colorful vegetables of ratatouille with a crisp, golden puff pastry base. The vegetables are roasted before they go onto the pastry, which softens them, concentrates their flavor, and removes excess moisture.

Serve the tart warm or at room temperature as a vegetarian main course, lunch, or side dish. A little grated Parmesan adds savory depth, but you can leave it out for a dairy-free tart.

Ingredients

• 1 sheet all-butter puff pastry, about 8 ounces (225 g), thawed but still cold
• 1 small eggplant, about 8 ounces (225 g), cut into 1/2-inch (1.25 cm) cubes
• 1 medium zucchini, about 7 ounces (200 g), cut into 1/2-inch slices or half-moons
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 small yellow onion, thinly sliced
• 2 medium plum tomatoes, about 8 ounces (225 g), cored and cut into 1/2-inch pieces
• 3 garlic cloves, thinly sliced
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided, plus more for the pastry
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon dried herbes de Provence or dried Italian seasoning
• 2 tablespoons finely grated Parmesan, optional
• 1 large egg, beaten with 1 tablespoon water, for brushing
• 2 tablespoons chopped fresh basil or parsley, for finishing

How to make it

1. Heat the oven and prepare the vegetables. Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment. Put the eggplant, zucchini, bell pepper, onion, and tomatoes on the sheet. Toss with 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, the pepper, and the dried herbs. Spread the vegetables in one layer; use two sheets if they are crowded.

2. Roast until softened and lightly browned. Roast for 25 to 30 minutes, stirring once halfway through. The eggplant should be tender when pierced, the onion should be soft, and the vegetables should have browned edges. If the tray has visible liquid around the tomatoes, roast for another 5 minutes. Stir in the sliced garlic during the final 5 minutes so it becomes fragrant and lightly golden without burning.

3. Cool and drain the filling. Remove the vegetables from the oven and let them cool for 10 minutes. If they look very juicy, transfer them to a fine-mesh strainer for 2 to 3 minutes, or blot gently with paper towels. The filling should be moist but not dripping; excess liquid can make the pastry soft.

4. Prepare the pastry. Reduce the oven temperature to 400°F (200°C). Line a second baking sheet with parchment and place the cold puff pastry on it. If needed, roll it gently into a rectangle about 10 by 12 inches (25 by 30 cm). With a sharp knife, score a 3/4-inch (2 cm) border around the edge without cutting all the way through. Prick the center area several times with a fork, leaving the border unpricked.

5. Add the filling. Brush the pastry border with the beaten egg. Sprinkle the Parmesan over the center, if using. Spoon the roasted vegetables over the pastry, keeping them inside the scored border and arranging them in an even layer. Do not pile the vegetables higher than about 1 inch (2.5 cm), or the center may stay soft while the edges overbrown.

6. Bake the tart. Bake for 25 to 30 minutes, rotating the sheet halfway through if your oven browns unevenly. The pastry is ready when the border is puffed and deep golden brown, and the underside of the center looks crisp rather than pale or wet. If the vegetables brown too quickly, loosely tent the tart with foil for the last few minutes.

7. Finish and rest. Let the tart rest on the baking sheet for 10 minutes. Scatter the fresh basil or parsley over the top, then cut into squares or strips with a sharp knife. The short rest lets the pastry firm up and makes cleaner slices.

Expert tips

• Keep the puff pastry cold until you are ready to use it. Warm pastry can become difficult to handle and may puff unevenly.
• Avoid overcrowding the vegetable tray. Vegetables piled together steam instead of roasting, leaving a wetter filling.
• For a more pronounced tomato flavor, replace one plum tomato with 2 tablespoons of drained oil-packed sun-dried tomatoes, chopped before roasting.
• If you do not have herbes de Provence, use dried Italian seasoning, or use 1 teaspoon dried thyme plus 1/2 teaspoon dried oregano.
• For a dairy-free tart, omit the Parmesan. For a gluten-free version, use a certified gluten-free puff pastry and follow its package handling instructions.
• If the pastry center is pale after the vegetables are cooked, return the tart to the oven for 5 to 8 minutes directly on the rack or on a preheated baking sheet. A hot surface helps crisp the base.

Serving and storage

Serve the tart warm or at room temperature with a green salad or a spoonful of dressed grains. It also pairs well with a simple vegetable couscous salad for a fuller meal. For a stew-style version using the same vegetables, see this classic ratatouille recipe.

Refrigerate leftovers in an airtight container within 2 hours of cooking and use them within 3 days. Reheat uncovered on a baking sheet at 350°F (175°C) for 10 to 15 minutes, until warmed through and the pastry has regained some crispness. Microwaving is quick but makes the pastry softer. Freeze cooled slices, well wrapped, for up to 1 month; thaw in the refrigerator and reheat in the oven.

Frequently asked questions

Can I make the vegetable ratatouille tart ahead of time?

Yes. Roast the vegetables up to 1 day ahead and refrigerate them in a covered container. Drain any liquid before assembling the tart. For the crispest pastry, assemble and bake the tart on the day you plan to serve it.

Why is the bottom of my tart soggy?

The vegetables may have released too much liquid, the pastry may have been warm, or the tart may have been underbaked. Roast the vegetables until their edges brown, drain excess liquid, keep the pastry cold, and bake until the bottom is visibly golden and crisp.

Can I use store-bought pie crust instead of puff pastry?

Yes, but the texture will be more like a shortcrust vegetable tart. Use one 9-inch (23 cm) pie crust, prick the base, and blind-bake it with pie weights at 400°F (200°C) for about 12 minutes before adding the roasted vegetables and baking until golden.

Can I use other vegetables?

You can replace part of the zucchini or bell pepper with thinly sliced yellow squash, mushrooms, or fennel. Roast any substitute first and drain it if it releases liquid. Avoid adding raw leafy greens or large pieces of potato, which can make the tart wet or remain undercooked.

More from FoodNotes

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• classic ratatouille recipe