Ratatouille Tart

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Servings: 4 servings Difficulty: Advanced
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A layered phyllo tart filled with savory sautéed vegetables and melted cheese.
Ratatouille Tart - Bon Appetit recipe image
Ratatouille Tart - Bon Appetit recipe image
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Ratatouille Tart

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 404
Dietary:
V Vegan

Description

This elegant Ratatouille Tart transforms classic French vegetable stew into a stunning savory pie. The foundation is a crisp, buttery crust made from stacked phyllo sheets brushed with olive oil and sprinkled with Parmesan. Inside, a rich filling of tender eggplant, onion, and bell pepper sautéed with garlic and thyme provides deep, earthy flavors. Topped with alternating slices of ripe tomato and zucchini, and finished with melted provolone, this dish offers a beautiful presentation and a satisfying texture contrast.

Directions

  1. Heat 6 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
  2. Add the eggplant, onion, bell pepper, garlic, and 1 teaspoon of dried thyme to the skillet.
  3. Season generously with salt and pepper, then sauté until the vegetables begin to soften, about 10 minutes.
  4. Reduce heat to low, cover the skillet, and cook until the eggplant is very tender, stirring occasionally, about 10 minutes.
  5. Uncover the skillet, stir in the tomato paste, and cook until the liquid evaporates, about 3 minutes.
  6. Place the vegetable mixture in a strainer set over a bowl to drain any excess liquid.
  7. Allow the mixture to cool completely.
  8. Discard the drained liquid and transfer the eggplant mixture to a clean bowl.
  9. Preheat oven to 350°F (177°C).
  10. Brush a 9-inch diameter tart pan with removable bottom with olive oil.
  11. Stack the phyllo sheets on a work surface, keeping them covered with a kitchen towel to prevent drying.
  12. Using an 11-inch diameter tart pan bottom as a guide, cut the phyllo stack into 11-inch diameter rounds with a small sharp knife.
  13. Transfer one phyllo round to the prepared pan, pressing it into the bottom and sides, allowing edges to extend above the rim.
  14. Brush the phyllo round with olive oil and sprinkle with 1 teaspoon of Parmesan cheese.
  15. Top with another phyllo round, brush with oil, and sprinkle with 1 teaspoon of Parmesan cheese.
  16. Repeat this layering process with the remaining phyllo rounds, brushing each with oil and sprinkling with Parmesan.
  17. Spoon the cooled eggplant mixture into the phyllo shell, spreading it evenly.
  18. Sprinkle the grated provolone cheese evenly over the eggplant mixture.
  19. Arrange alternating slices of tomato and zucchini in concentric circles on top of the eggplant mixture.
  20. Brush the vegetables with remaining olive oil and season with salt and pepper.
  21. Sprinkle with the remaining 2 teaspoons of Parmesan cheese.
  22. Bake until the zucchini is just tender and the crust is golden brown, about 1 hour.
  23. Allow the tart to cool in the pan before serving.
  24. Garnish with fresh thyme sprigs if desired, then serve.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 404kcal
% Daily Value *
Total Fat 45.0g70%
Saturated Fat 6.3g32%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.8g4%
Sugars 0.9g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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