Ratatouille Tart
Whip up a gorgeous, easy Ratatouille Tart tonight. Bake fresh veggies and golden puff pastry for a simple, hearty meal the whole whānau will love.
Recipe Tip Prepare the recipe to the end of step 3 up to 4 hours in advance, then refrigerate each vegetable in a separate airtight container. Proceed with the remaining steps up to 1 hour before serving.
Ingredients
- 2 teaspoons fresh thyme leaves
- 4 small roma tomatoes, halved lengthways
- 1 fresh long red chilli, sliced
- 1 large courgette, cut into 1 cm slices
- 1 medium eggplant, cut into 1 cm slices
- 1 tablespoons balsamic vinegar
- 1 1/2 sheets puff pastry
- 1/2 cup fresh basil leaves
- 3 medium onions, sliced crossways into rounds
- 2 cloves garlic, sliced thinly
- 1/4 cup extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- 2 teaspoons fresh thyme leaves
- 4 small roma tomatoes, halved lengthways
- 1 fresh long red chilli, sliced
- 1 large courgette, cut into 1 cm slices
- 1 medium eggplant, cut into 1 cm slices
- 1 tablespoons balsamic vinegar
- 1 1/2 sheets puff pastry
- 1/2 cup fresh basil leaves
- 3 medium onions, sliced crossways into rounds
- 2 cloves garlic, sliced thinly
- 1/4 cup extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 7Heat 2 tablespoons of the oil in a medium saucepan over medium heat; add onion and thyme. Reduce heat to low; cook, turning occasionally, for 15 minutes or until onion is softened and caramelised. Add garlic and half the chilli; cook for a further 2 minutes.
- Step 2 of 7Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
- Step 3 of 7Place tomatoes, courgette and eggplant on lined tray, drizzle with balsamic vinegar and remaining oil. Season. Bake for 20 minutes or until golden brown. Remove vegetables from oven.
- Step 4 of 7Increase oven to 220°C. Line a 20cm x 30cm (8in x 12in) roasting pan with baking paper, extending the paper 2cm (¾in) over the sides. Join pastry sheets together to form one long rectangle.
- Step 5 of 7Place tomatoes, cut-side down, in the roasting pan along with courgette, onion and eggplant, so they fit side by side. Scatter half the basil over.
- Step 6 of 7Place pastry over vegetables and trim if necessary, leaving enough pastry to tuck in around inside edges of the pan to completely cover vegetables. Bake for 25 minutes or until pastry is puffed and golden.
- Step 7 of 7Turn tart onto a chopping board; remove baking paper. Top with remaining basil and chilli; drizzle with extra oil. Cut into slices to serve.
Method
- Step 1 of 7Heat 2 tablespoons of the oil in a medium saucepan over medium heat; add onion and thyme. Reduce heat to low; cook, turning occasionally, for 15 minutes or until onion is softened and caramelised. Add garlic and half the chilli; cook for a further 2 minutes.
- Step 2 of 7Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
- Step 3 of 7Place tomatoes, courgette and eggplant on lined tray, drizzle with balsamic vinegar and remaining oil. Season. Bake for 20 minutes or until golden brown. Remove vegetables from oven.
- Step 4 of 7Increase oven to 220°C. Line a 20cm x 30cm (8in x 12in) roasting pan with baking paper, extending the paper 2cm (¾in) over the sides. Join pastry sheets together to form one long rectangle.
- Step 5 of 7Place tomatoes, cut-side down, in the roasting pan along with courgette, onion and eggplant, so they fit side by side. Scatter half the basil over.
- Step 6 of 7Place pastry over vegetables and trim if necessary, leaving enough pastry to tuck in around inside edges of the pan to completely cover vegetables. Bake for 25 minutes or until pastry is puffed and golden.
- Step 7 of 7Turn tart onto a chopping board; remove baking paper. Top with remaining basil and chilli; drizzle with extra oil. Cut into slices to serve.
Nutrition per serving
1369 Kilojoules
Protein4 grams
Fat25 grams
Carbs20 grams
Sugars8 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 7Heat 2 tablespoons of the oil in a medium saucepan over medium heat; add onion and thyme. Reduce heat to low; cook, turning occasionally, for 15 minutes or until onion is softened and caramelised. Add garlic and half the chilli; cook for a further 2 minutes.
- Step 2 of 7Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.
- Step 3 of 7Place tomatoes, courgette and eggplant on lined tray, drizzle with balsamic vinegar and remaining oil. Season. Bake for 20 minutes or until golden brown. Remove vegetables from oven.
- Step 4 of 7Increase oven to 220°C. Line a 20cm x 30cm (8in x 12in) roasting pan with baking paper, extending the paper 2cm (¾in) over the sides. Join pastry sheets together to form one long rectangle.
- Step 5 of 7Place tomatoes, cut-side down, in the roasting pan along with courgette, onion and eggplant, so they fit side by side. Scatter half the basil over.
- Step 6 of 7Place pastry over vegetables and trim if necessary, leaving enough pastry to tuck in around inside edges of the pan to completely cover vegetables. Bake for 25 minutes or until pastry is puffed and golden.
- Step 7 of 7Turn tart onto a chopping board; remove baking paper. Top with remaining basil and chilli; drizzle with extra oil. Cut into slices to serve.