Easy Ratatouille Tart
This easy ratatouille tart brings the classic French Provencal vegetable stew to a flaky pastry base for a delicious and colorful meal.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 sheet puff pastry thawed
- 1 cup eggplant diced
- 1 cup zucchini diced
- 1 cup red bell pepper diced
- 1 cup yellow bell pepper diced
- 0.5 cup onion finely chopped
- 2 cloves garlic minced
- 0.25 cup olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 cup grated Parmesan cheese
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Roll out the puff pastry sheet onto a baking tray lined with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
- Add eggplant, zucchini, red and yellow bell peppers to the skillet. Season with salt, pepper, and dried thyme. Cook until vegetables are tender, about 10-12 minutes.
- Spread the cooked vegetables evenly over the puff pastry, leaving a 1-inch border. Sprinkle grated Parmesan cheese on top.
- Fold the edges of the pastry over the filling to create a border. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
- Remove from oven and let cool slightly before slicing and serving warm.
Notes
This tart can be served as a main dish with a fresh green salad or as an elegant appetizer. Leftovers taste great cold or reheated.