Ratatouille Tart
A rustic French tart — thinly sliced zucchini and eggplant arranged in overlapping rows over scored puff pastry, baked until the pastry puffs golden at the edges.
Ingredients
Instructions
Roll out the puff pastry onto a lined tray and score a border about 2cm in from the edge.
This lets the border puff up separately while the centre stays flat under the vegetables.
Arrange the thinly sliced zucchini and eggplant in tightly overlapping rows within the scored border, so there are no gaps for steam to build up underneath.
Bake at 200C for 30-35 minutes until the pastry border is deeply golden and puffed and the vegetables have softened and caught a little colour at the edges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.