Tart Provençal with Ratatouille Recipe

Indulge in the delightful flavors of southern France with this Tart Provençal with Ratatouille, a dish that beautifully combines a buttery, flaky tart crust with a medley of fresh vegetables, baked to perfection and topped with cheese. This hearty tart is not only a feast for the palate but also for the eyes, making it an ideal centerpiece for any lunch gathering or family meal.

Overview

Cuisine: French
Course: Lunch
Diet: Vegetarian
Servings: 4
Preparation Time: 55 minutes
Cooking Time: 80 minutes
Total Time: 135 minutes

Ingredients

The following table summarizes all the necessary ingredients for this savory tart:

Ingredient	Quantity
All-Purpose Flour (Maida)	2 cups
Butter (chilled and cut into cubes)	140 grams
Salt (if using unsalted butter)	1 teaspoon
Water (cold temperature)	3 tablespoons
Japanese Eggplant	1 (cut in half)
Green Zucchini	1 (cut in half and sliced)
Yellow Zucchini	1 (cut in half and sliced)
Red Bell Pepper (Capsicum)	1 (chopped)
Yellow Bell Pepper (Capsicum)	1 (chopped)
Onion	1 (chopped)
Garlic	3 cloves (minced)
Tomatoes	7 (blanched, peeled, and crushed)
Homemade Tomato Puree	3 tablespoons
Fresh Thyme leaves	2 sprigs
Parsley and Marjoram leaves	To taste
Sugar	1/2 teaspoon
Extra Virgin Olive Oil	5 tablespoons
Whole Black Peppercorns (or paprika)	2 teaspoons
Gruyère Cheese (or Cheddar)	1 cup
Salt	To taste

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Nutrient	Amount
Calories	450 kcal
Protein	12 g
Total Fat	30 g
Saturated Fat	12 g
Carbohydrates	38 g
Dietary Fiber	5 g
Sugars	5 g
Sodium	300 mg

Instructions

Creating the Tart Provençal with Ratatouille involves several steps, but the process is rewarding and enjoyable. Follow the detailed instructions below to achieve a delicious result.

Preparing the Tart Crust

Preheat the Oven: Begin by preheating your oven to 190°C (375°F). This ensures that the crust bakes evenly and achieves a golden-brown finish.
Make the Dough: In a mixing bowl or the bowl of a food processor, combine 2 cups of all-purpose flour with 140 grams of chilled butter. Using your fingertips, rub the mixture together until it resembles breadcrumbs, or pulse it a few times if using a food processor.
Add Water: Gradually add 3 tablespoons of cold water to the mixture, just enough to bring the dough together. Be careful not to overwork it; quick handling is key to a flaky crust.
Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 45 minutes. Chilling helps relax the gluten and makes the dough easier to roll out.
Prepare the Tart Pan: Grease a 7-inch loose-bottom fluted tart pan. Dust your work surface with a little flour and roll out the chilled dough into a circle slightly larger than the tart pan.
Line the Pan: Carefully lift the rolled dough and place it into the tart pan. Press it gently into the bottom and up the sides. Trim any excess dough that hangs over the edge.
Prick and Chill: Use a fork to prick the bottom of the crust to prevent bubbling during baking. Refrigerate the crust for an additional 10 minutes to firm it up.
Blind Bake the Crust: Cut a piece of baking paper slightly larger than the tart pan, place it over the crust, and fill it with baking beans or dried beans. Bake for 10-12 minutes. Remove the baking paper and beans, then bake for another 6-7 minutes until the crust is light brown. Allow it to cool on a wire rack.

Preparing the Ratatouille Filling

Prep the Eggplant: Drain the Japanese eggplant pieces in a bowl of water to remove any bitterness. Pat dry with a paper towel.
Sauté the Vegetables: In a saucepan, heat about 2 tablespoons of olive oil over medium heat. Add the drained eggplant along with the sliced green and yellow zucchinis, red and yellow bell peppers, onion, and garlic. Stir-fry the vegetables for a few minutes until they are tender but still crisp. Remove them from the pan and set aside on a plate.
Cook the Onions and Garlic: In the same saucepan, heat additional oil if needed. Add the chopped onion and minced garlic, sautéing until the onions turn translucent. This enhances their sweetness and flavor.
Combine Ingredients: Return the sautéed vegetables to the pan, add the blanched, peeled, and crushed tomatoes, and stir in 3 tablespoons of homemade tomato puree. Season the mixture with salt, pepper, and sugar, cooking for 6-7 minutes until everything is well combined and heated through. Remove from heat.

Assembling and Baking the Tart

Fill the Tart Crust: Spread the ratatouille filling evenly over the baked tart crust, ensuring an even distribution of the vegetables.
Add Cheese: Top the ratatouille with 1 cup of shredded Gruyère cheese (or cheddar) for a rich and savory finish.
Bake: Place the tart in the preheated oven and bake for 12-15 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Serve: Once baked, remove the tart from the oven and allow it to cool slightly. Cut the Tart Provençal with Ratatouille into wedges and serve hot. For a complete meal, pair it with a refreshing bean sprout and corn salad.

Conclusion

This Tart Provençal with Ratatouille is a celebration of fresh vegetables and classic French flavors, perfect for lunch or a light dinner. Whether you enjoy it warm or at room temperature, this tart promises to impress family and friends alike with its delicious taste and inviting presentation. Enjoy your culinary adventure through the sunny landscapes of Provence!