Ratatouille Tart Recipe

The best delicious Ratatouille Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ratatouille Tart recipe today!

Hello my friends, this Ratatouille Tart recipe will not disappoint, I promise! Made with simple ingredients, our Ratatouille Tart is amazingly delicious, and addictive, everyone will be asking for more Ratatouille Tart.

What Makes This Ratatouille Tart Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ratatouille Tart.

Ready to make this Ratatouille Tart Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

8 Sheets filo pastry; thawed
-if frozen
15 g Unsalted butter; melted (

300 g Aubergine; cubed (10oz)
300 g Courgette; sliced (10oz)
250 g Green pepper; de-seeded and
; into strips (8oz)
1 Garlic clove; crushed
2 tb Olive oil
500 g Firm ripe tomatoes; (1lb)
Salt and pepper

Preheat the oven to Gas Mark 4/180 C/350 F. Lightly oil the base and sides
of a 20cm (8inch) round flan tin and lay 2 sheets of pastry across the
base, overlapping in the middle.

Brush with the melted butter and mould the pastry into the sides of the
tin, allowing the excess pastry to hang over the edge.

Repeat the process, laying the sheets at an angle to form the points of a
star around the circumference of the tin. Trim the edges if they overhang
too much.

Bake the pastry case in the oven for 15 minutes until crisp and golden.
Place on a wire rack to cool.

For the filling, blanch the aubergine, courgette and pepper in boiling
water for 1 minute. Alternatively, place the vegetables in a microwaveable
container and cook on full power for 5 minutes until soft.

Gently fry the garlic in the oil. Add the tomatoes and other vegetables.

Season and continue to cook for 15 minutes, stirring occasionally. Spoon
into the tart case and serve at once.

4 servings

Leave a Reply

Your email address will not be published. Required fields are marked *