This ratatouille tart is wonderful for using up some seasonal vegetables! Whist any vegetable that’s in season tastes best at that time, home grown ingredients have even brighter colours, and a better taste. We were lucky to be gifted some home grown vegetables from family but as long as you select fresh from the supermarket, you’ll be just fine! Topped off with some delicious goats cheese and basil for something extra special, this ratatouille tart is simply superb.
On a visit to Bryony’s dads, he left us amazed with the amount of vegetables they were growing. From garlic and onions, to courgettes, cucumbers, and many, many more. We even enjoyed some delicious, fresh blueberries with home made pancakes.
On arrival, we ate a delicious ratatouille, which is a traditional french dish which translates roughly to, coarse stew. This got me thinking, that maybe ratatouille could be enjoyed as tart, almost like a pizza. I could imagine the tomato spread across, with the peppers and onions. Then layered with roasted, aubergine, green and yellow courgettes.
The yellow courgette, along with the onions and garlic were from Bryony’s dad’s allotment. The green courgette was from my aunt’s garden, so it was just the aubergine, tomatoes and pastry that was shop bought. Using the vegetables we had, you can make enough for the tart and have a little stew on the side. Although, you could however make two tarts for a bigger crowd.
Courgettes are delicious and versatile as you can cook them or serve raw. In this case their subtle, sweet flavour fends well in this delicious tomato based stew. Using yellow and green creates a colourful dish that is easy on the eye too!
For more ideas using courgettes, try these crispy chorizo and Parmesan courgettes.
Goats cheese is not necessarily traditional when it comes to a ratatouille but it really works. It’s unique tart flavour matches perfectly with sweet vegetables.
- 1 sheet of ready rolled puff pastry
- 1 red bell pepper medium diced
- 1 red onion medium diced
- 1 aubergine
- 1 green courgette
- 1 yellow courgette
- 2 cloves of garlic crushed
- 400 g of tinned chopped tomatoes
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- salt and pepper to taste
- a small handful of basil leaves
- Preheat the oven to gas mark 7/220°C/425°F.
- Length ways, slice just of half of the courgettes and aubergine into half a centimetre disks. The rest of the vegetables can be diced to add to the stew later. Turn the oven down to gas mark 4.180°C/350°F.
- Add the vegetables in rows with a little oil, salt and pepper and bake for 10-15 minutes, until slightly cooked and coloured. You can do this with the rest of the diced vegetables too, which you can add to the stew later.
- In a deep frying pan, add about a tablespoon of oil and then gently cook the red onion and pepper on a medium heat until soft. Add in the garlic and cook off until all of the vegetables are cooked and slightly coloured. You can add a little salt to help speed up this process.
- Add the tomatoes and red wine vinegar to the pan and bring to a boil and then simmer for 10 minutes.
- Roll out the puff pastry and cut it to the size you would like. We used a large frying pan as a stencil to cut the pastry into a circle.
- Add some of the tomato stew on the bottom and then carefully layer the aubergine and courgettes around the tart in a spiral pattern, changing each colour as you go.
- Bake in the oven for around 20-25 minutes until the pastry has risen and is golden brown in colour. With 10 minutes left, add the goats cheese.
- Meanwhile, you can fold the rest of the cooked, diced veggies into the tomato stew. You can serve this with the tart or as a separate dish altogether.
- Serve with fresh basil on top.