Name: Easy Ratatouille Tart
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 3/4 cups (230g) all-purpose flour; 1/2 tsp salt; 1/2 cup (120g) cold butter; 1 medium egg; 1–2 tbsp cold milk; 7 oz (200g) sour cream; 2 medium eggs; 1.8 oz (50g) Parmesan, finely grated; 2–3 stalks thyme; Salt and pepper, to taste; Some oil for frying (e.g. avocado oil); 2 small eggplants; 1 medium zucchini; 3–4 medium tomatoes; 2–3 red onions

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This Easy Ratatouille Tart brings together the rustic charm of French cuisine with a flaky homemade crust and vibrant, roasted vegetables. With a creamy, herbed sour cream filling and layers of eggplant, zucchini, tomatoes, and red onions, it’s a stunning yet simple dish that’s perfect for lunch, dinner, or a vegetarian appetizer.

Why You’ll Love This Recipe

Rustic and elegant: Combines classic Provençal flavors in a visually impressive tart.
Homemade crust: The buttery, flaky base adds richness and structure.
Nutritious and colorful: Packed with seasonal vegetables and fresh thyme.
Versatile meal: Ideal as a main course, side dish, or vegetarian entrée.
Customizable: Adjust the vegetables or herbs based on preference or season.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the base:

All-purpose flour
Salt
Cold butter
Medium egg
Cold milk

For the filling:

Sour cream
Medium eggs
Parmesan cheese, finely grated
Fresh thyme
Salt
Pepper

For the veggie topping:

Oil for frying (e.g., avocado oil)
Eggplants
Zucchini
Tomatoes
Red onions
Salt
Pepper

Directions

Prepare the tart base
In a mixing bowl, combine flour and salt. Add cold butter in small cubes and work it into the flour until the mixture resembles coarse crumbs. Add the egg and 1–2 tablespoons of cold milk. Knead gently until a smooth dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
Preheat oven
Preheat your oven to 375°F (190°C).
Roll out the dough
On a lightly floured surface, roll the chilled dough into a circle large enough to fit your tart pan (about 9–10 inches). Press it into the tart pan and trim excess dough. Prick the base with a fork and pre-bake for 10 minutes.
Prepare the filling
In a bowl, whisk together sour cream, eggs, Parmesan, thyme leaves, salt, and pepper until smooth.
Prepare the vegetables
Slice eggplants, zucchini, tomatoes, and red onions into thin rounds. Lightly salt the eggplant slices and let them sit for 10 minutes, then pat dry. In a skillet, heat oil and lightly sauté the vegetables in batches until just tender. Season with salt and pepper.
Assemble the tart
Pour the filling into the pre-baked tart crust. Arrange the sautéed vegetable slices in a circular pattern on top, alternating the vegetables for a colorful presentation.
Bake the tart
Bake the tart for 35–40 minutes, or until the filling is set and the vegetables are slightly caramelized.
Cool and serve
Let the tart cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Servings and timing

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 6–8 slices

Variations

Cheese options: Swap Parmesan with goat cheese or feta for a tangier flavor.
Spice it up: Add red pepper flakes or a touch of harissa to the filling for heat.
Herb switch: Replace thyme with rosemary, basil, or oregano based on your taste.
Gluten-free: Use a gluten-free flour blend for the tart crust.
Mini tartlets: Make individual servings using smaller tart pans or muffin tins.

Storage/Reheating

Storage: Store leftover tart in the refrigerator, covered, for up to 3 days.
Reheating: Reheat slices in a 325°F (160°C) oven for 10–12 minutes until warmed through.
Freezing: Freeze fully baked and cooled tart slices individually wrapped. Reheat from frozen at 350°F (175°C) for 20–25 minutes.

FAQs

Can I use store-bought pastry instead of making the crust?

Yes, store-bought shortcrust or puff pastry can be used for convenience, though homemade offers better flavor and texture.

Do I need to pre-cook the vegetables?

Lightly sautéing or pre-roasting the vegetables ensures they’re tender and flavorful, and prevents excess moisture in the tart.

Can I make this tart ahead of time?

Yes. You can fully assemble and bake the tart in advance, then reheat just before serving.

How do I prevent a soggy crust?

Pre-baking the crust and sautéing the vegetables beforehand helps prevent sogginess by reducing moisture.

What other vegetables can I use?

Bell peppers, yellow squash, or mushrooms can be added or substituted based on availability.

Can this be made dairy-free?

Yes. Use a dairy-free sour cream alternative and omit or replace the Parmesan with a vegan cheese substitute.

Is this tart suitable for vegetarians?

Yes, this tart is entirely vegetarian as long as the cheese used is free of animal rennet.

Can I use dried thyme instead of fresh?

Yes, substitute 1 teaspoon of dried thyme for the fresh leaves.

Should I peel the vegetables?

No need to peel eggplant, zucchini, or tomatoes—keeping the skin adds texture and visual appeal.

Can I serve this tart cold?

Yes, the tart can be served at room temperature or cold, making it ideal for picnics or meal prep.

Conclusion

This Easy Ratatouille Tart is a vibrant and hearty dish that beautifully captures the essence of Mediterranean flavors. With its golden crust, creamy herb filling, and roasted layers of vegetables, it’s as satisfying to eat as it is to look at. Whether served as a main dish or elegant starter, this tart is sure to impress without demanding hours in the kitchen.

Easy Ratatouille Tart

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This Easy Ratatouille Tart combines a buttery homemade crust with a creamy Parmesan and thyme filling, topped with beautifully arranged sautéed vegetables. A savory and colorful vegetarian dish perfect for brunch, lunch, or a light dinner.

Author: Mari
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 1 tart (serves 6-8) 1x
Category: Main Course
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

In a bowl, mix flour and salt. Add cold butter and rub into the flour until crumbly.
Add the egg and 1 tbsp of cold milk. Mix and knead briefly until a dough forms. Add more milk if needed.
Wrap the dough in plastic wrap and chill for 30 minutes.
Preheat the oven to 375°F (190°C). Roll out the dough and press it into a tart pan. Prick the bottom with a fork.
Pre-bake the crust for about 10 minutes. Remove from oven and let cool slightly.
In a bowl, whisk sour cream, eggs, Parmesan, thyme leaves, salt, and pepper until smooth.
Pour the filling into the pre-baked crust.
Slice eggplants, zucchini, tomatoes, and red onions thinly. Lightly fry them in oil until slightly softened. Season with salt and pepper.
Arrange the sautéed vegetables in a circular pattern over the filling.
Bake the tart for 30–35 minutes, or until the filling is set and the top is lightly golden.
Let cool slightly before slicing and serving.