Savory Summer Ratatouille Tart

Savory Summer Ratatouille Tart: A Slice of Provence on Your Plate!

Imagine the vibrant colors and aromatic flavors of a classic ratatouille, nestled in a flaky, buttery crust. This Ratatouille Tart transforms the beloved French vegetable stew into an elegant, crowd-pleasing dish that’s perfect for brunch, lunch, or a light dinner.

As you slice into this rustic tart, you’ll be greeted by layers of perfectly roasted vegetables, their flavors melding together in a symphony of Mediterranean goodness. The combination of zucchini, eggplant, bell peppers, and tomatoes creates a harmonious balance of textures and tastes that will transport you straight to the sun-soaked fields of Provence.

While ratatouille has its roots in peasant cuisine, this tart elevates the humble dish to new heights. It’s a testament to the French culinary tradition of transforming simple ingredients into something truly extraordinary. Pair it with a crisp Provençal rosé for the ultimate summer dining experience.

Savory Summer Ratatouille Tart Recipe

Ingredients:

1 sheet frozen puff pastry thawed

2 tablespoons olive oil

1 medium zucchini thinly sliced

1 small eggplant thinly sliced

1 red bell pepper thinly sliced

1 yellow bell pepper thinly sliced

2 Roma tomatoes thinly sliced

1 small red onion thinly sliced

2 cloves garlic minced

1 teaspoon herbes de Provence

Salt and freshly ground black pepper to taste

1 egg beaten (for egg wash)

2 tablespoons fresh basil leaves chopped

1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Roll out the thawed puff pastry on a lightly floured surface and transfer it to a baking sheet lined with parchment paper.

3. Using a knife, score a 1-inch border around the edge of the pastry, being careful not to cut all the way through.

4. In a large bowl, toss the sliced vegetables with olive oil, minced garlic, herbes de Provence, salt, and pepper.

5. Arrange the vegetable slices in overlapping rows on the pastry, leaving the border uncovered.

6. Brush the border with beaten egg.

7. Bake for 25-30 minutes, or until the pastry is golden brown and the vegetables are tender.

8. Remove from the oven and sprinkle with chopped basil and grated Parmesan cheese.

9. Let cool for 5 minutes before slicing and serving.

Air Fryer Instructions:

1. Preheat your air fryer to 375°F (190°C).

2. Cut the puff pastry to fit your air fryer basket, leaving a 1-inch border.

3. Score the border and arrange the vegetables as in the oven method.

4. Cook for 10-12 minutes, or until the pastry is golden and the vegetables are tender.

5. Finish with basil and Parmesan as above.

Notes:

• For a gluten-free version, use a gluten-free pie crust or make a cauliflower crust.
• You can also add a layer of goat cheese or ricotta beneath the vegetables for extra creaminess.
• Leftovers can be reheated in the oven or air fryer for 5-7 minutes to restore crispness.

Nutrition Information

Serving Size: 1/6 of tart

Calories: 280

Fat: 18g

Carbohydrates: 25g

Protein: 6g

Fiber: 3g

Other Information

Prep Time: 20 minutes

Cook Time: 30 minutes

Equipment: Baking sheet, parchment paper, knife, large bowl

Estimated cost per serving: $2.50

Total cost: $15.00

In Conclusion, Savory Summer Ratatouille Tart

This Ratatouille Tart is a delightful way to showcase the bounty of summer vegetables while paying homage to traditional French cuisine. Its versatility makes it suitable for various occasions, from casual family dinners to more formal gatherings. By transforming familiar ingredients into an eye-catching tart, you’ll create a memorable dish that’s as pleasing to the eye as it is to the palate.

Get more tips for flavorful veggies here.