The ratatouille savory tart is the perfect solution when you have lots of vegetables to use up and little time to cook.
It’s easy, quick and super versatile, and it comes from the idea of wasting nothing and turning simple ingredients into a tasty, complete dish. With any vegetables you have in the fridge (in my case eggplant, zucchini, potato, cherry tomatoes) this recipe combines Mediterranean flavors with a great texture: crispy on the outside and tender inside.
It’s ideal for a time-saving dinner, a light lunch or to take with you. A clever fridge-clearing preparation that you can customize with any vegetables you have on hand.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Summer
Ingredients for the Ratatouille Savory Tart
- 1 sheet puff pastry (round)
- 1 eggplant
- 1 zucchini
- 1 potato (medium)
- 2 tomatoes
- 5.3 oz smoked provola cheese
- to taste salt
- to taste extra virgin olive oil
- to taste pepper
- to taste oregano
Tools
- 1 Quiche pan quiche pan
- 1 Mandoline mandoline
Steps for the Ratatouille Savory Tart
Wash and dry all the vegetables. Trim the zucchini and eggplant, peel the potatoes and slice everything thinly, trying to keep an even thickness for uniform cooking. Slice the provola thinly as well and let it drain.
Unroll the puff pastry and place it in a pan with its baking paper. Prick the base lightly with a fork. Roll the edges slightly to form a small rim. Cover the base with the thin slices of provola and start arranging the vegetables, overlapping and alternating the slices.
Finish with a drizzle of olive oil on top and season with salt, pepper and oregano.
Bake in a preheated fan oven at 374°F for about 15 minutes, then lower the temperature slightly and bake for another 10 minutes or until the surface is well browned and the vegetables are tender.
FAQ (Questions and Answers)
How to store the ratatouille savory tart?
You can store the savory tart in the refrigerator for 2-3 days, well covered or in an airtight container. Before serving, I recommend reheating it in the oven at 338°F for a few minutes: it will become crisp again like when freshly baked. You can also freeze it already cooked and cut into slices, so you have portions ready when needed. In that case, thaw in the fridge and then pass it through the oven to restore crispness.
Do I need to cook the vegetables first?
Generally, it is not necessary to cook the vegetables first if you slice them very thinly: they will cook perfectly in the oven together with the tart.
If you use very watery vegetables, such as very large zucchini or eggplants, you can pass them in the air fryer for 5 minutes to remove excess water and obtain a more compact and flavorful tart.
