Ratatouille Tart

Ratatouille Tart

  • Preparation time

    10 mins
  • Cook time

    1 hr 10 mins
  • Serves 6

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Extra virgin olive oil, plus extra for drizzling - 1/4 cup
  • Medium onions, sliced crossways into rounds - 3
  • Fresh thyme leaves - 2 tsp
  • Cloves garlic, sliced thinly - 2
  • Fresh long red chilli, sliced thinly - 1
  • Small roma (plum) tomatoes, halved lengthways - 4
  • Large courgette, cut into 1cm thick slices - 1
  • Medium eggplant, cut into 1.5cm thick rounds - 1
  • Balsamic vinegar - 1 Tbsp
  • Salt, to taste
  • Pepper, to taste
  • Sheets puff pastry - 1 1/2
  • Fresh basil leaves - 1/2 cup


  1. Heat 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.

  2. Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.

  3. Place tomatoes, zucchini 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.

  4. Increase 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.

  5. Place tomatoes, cut-side down, in the roasting pan along with zucchini, onion and eggplant, so they fit side by side. Scatter half the basil over.

  6. Place 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.

  7. Turn tart onto a chopping board; remove baking paper. Top with remaining basil and chilli; drizzle with extra oil. Cut into slices to serve.

Tips: 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.

PER SERVE • Energy 1369Kj • Protein 4g • Total Fat 25g • Saturated Fat 10g • Carbohydrates 20g • Sugars 8g • Sodium 182mg

Dietary and nutritional info supplied by NZ Nutrition Foundation