Ratatouille Savory Tart Recipe: A Delightful Medley of Vegetables
When you’re craving a savory, satisfying dish that’s brimming with fresh vegetables, look no further than this Ratatouille Savory Tart. Perfectly flaky, golden puff pastry envelops a colorful, flavor-packed filling of sautéed vegetables, complemented by the richness of Edam cheese and aromatic herbs. This dish is ideal for family dinners, brunches, or as a light lunch. It’s easy to prepare, even for those new to cooking, and sure to impress your guests with its vibrant and rustic appeal.
Ingredients for the Ratatouille Savory Tart
| Ingredient | Quantity |
|---|---|
| Puff pastry | 230g |
| Red onions | 180g |
| Eggplants | 230g |
| Red bell peppers | 200g |
| Yellow bell peppers | 200g |
| Zucchini | 130g |
| Cherry tomatoes | 340g |
| Edam cheese (grated) | 100g |
| Extra virgin olive oil | As needed |
| Salt | As needed |
| Black pepper | As needed |
| Fresh thyme | 4 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 5g |
| Carbohydrates | 24g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 250mg |
Instructions for the Ratatouille Savory Tart
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Prepare the Vegetables: Begin by thoroughly washing all the vegetables to ensure they are clean and free of dirt. Start with the onions: peel them and cut them into slices before chopping them roughly into pieces. Move on to the zucchini: trim off the ends, then slice it in half lengthwise before chopping it into bite-sized cubes.
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Cut the Bell Peppers: Take the red and yellow bell peppers and slice them in half. Remove the seeds and the white membrane inside, then cut each half into strips about 2 cm wide. Afterward, chop the strips into larger pieces.
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Prepare the Eggplant: Take the eggplant, cut off the ends, and slice it into rounds. Then, stack the slices and cut them into small cubes to match the size of the other vegetables.
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Prepare the Tomatoes: Slice the cherry tomatoes into quarters, ensuring they’re easy to handle and will soften evenly when cooking.
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Cook the Vegetables: Heat a tablespoon of extra virgin olive oil in a large pan over medium heat. Once the oil is hot, add the chopped onion and sauté it for 2 minutes until softened and fragrant. Then, add the bell peppers, zucchini, and eggplant to the pan. Stir them occasionally, letting them cook for about 3 minutes. Add the quartered tomatoes, salt, pepper, and fresh thyme leaves, stirring to combine. Allow the vegetables to cook on high heat for another 5 minutes. The vegetables should remain slightly crisp and not overly soft.
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Cool the Mixture: After the vegetables have cooked, remove them from the heat and let them cool for at least 10 minutes. This step is crucial to prevent the pastry from becoming soggy when you assemble the tart.
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Prepare the Tart Base: While the vegetables are cooling, preheat your oven to 200°C (390°F) in static mode. Roll out the puff pastry onto a lightly floured surface. Once the dough is flattened to a thickness of about 2 mm, gently transfer it into a 28 cm (11-inch) tart pan, pressing the edges into the corners and trimming any excess pastry. Use a fork to prick the bottom of the pastry base to prevent it from puffing up during baking.
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Assemble the Tart: Spoon the cooled vegetable mixture evenly over the puff pastry base. Sprinkle the grated Edam cheese over the top, covering the vegetables generously. Add a few more thyme leaves on top to enhance the aroma and flavor.
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Bake the Tart: Place the tart in the preheated oven on the middle rack. Bake for about 35 minutes or until the pastry is golden and crisp, and the cheese is melted and bubbly.
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Serve: Remove the savory tart from the oven and let it cool slightly before slicing. This tart is best served warm or at room temperature, making it perfect for any time of day. Pair it with a fresh salad or enjoy it on its own as a flavorful main dish.
Why You’ll Love This Ratatouille Savory Tart
This Ratatouille Savory Tart brings the flavors of Mediterranean vegetables together in a way that is both hearty and light. The combination of crisp, colorful vegetables cooked in olive oil and fresh herbs pairs beautifully with the rich, melty Edam cheese, making each bite both satisfying and full of flavor. The puff pastry provides a light, flaky base, holding the filling together while allowing the vibrant flavors of the vegetables to shine.
It’s a versatile dish that can easily be adapted based on your vegetable preferences or whatever you have available in your fridge. For instance, you can swap in different cheeses, such as mozzarella or goat cheese, or add other herbs like basil or oregano to suit your taste. Whether you’re making it for a special gathering or as part of a weeknight dinner, this tart is sure to be a crowd-pleaser.
Perfect for vegetarians or those looking to incorporate more plant-based meals into their diet, this dish offers a great balance of protein, fiber, and healthy fats. Plus, it’s a great way to use up those extra summer vegetables, making it a great choice for a seasonal meal.
If you’re looking for more savory tarts, savory pies, or vegetable-based dishes, Love With Recipes is your go-to destination for delicious and easy-to-follow recipes that cater to all tastes and occasions. Happy cooking!
