Ratatouille Tart: Eggplant, Zucchini, and Tomato Tart Recipe

I finally had ripe tomatoes, zucchini and eggplant all at once, but not enough for canning ratatouille or to make a batch of roasted ratatouille. But I love the flavors of this classic French dish so I thought I could still make a dish to take advantage of these three vegetables. Perhaps a tart! I pulled this tart recipe together using simple ingredients; it does take some time to roast the vegetables but it’s worth it in the end.

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Ratatouille Tart: Eggplant, Zucchini and Tomato Tart Recipe

Serves 4

2 large tomatoes, cored and cut into 1/4″ thick slices
2 medium zucchini, trimmed and cut into 1/4″ thick slices
1 large or 2 small eggplants, trimmed and cut into 1/4″ thick slices
3 TBS olive oil
3 garlic cloves
salt
3 TBS fresh basil leaves
one egg mixed with a splash of water
pie crust for a one crust 9″ pie – homemade or store bought
Parmesan cheese for serving if desired

Homemade Pie Crust Ingredients

1 1/2 cups all purpose flour
1/2 tsp salt
6TBS cold, unsalted butter
1/4 cup shortening
2 – 3 TBS ice water (more if needed)

Preheat oven to 400

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Spray baking sheets with cooking spray. Arrange the cut vegetables on the baking trays and sprinkle with salt. Roast in the preheated oven for 20 minutes. Remove the trays, turn the vegetables over, sprinkle with salt and return to the oven for 20 minutes. Remove and let cool.
While the vegetables are roasting make the pie dough if you are using homemade.
Add the flour and salt to a bowl. Mix
Add the butter in chunks and the shortening. Cut in with a pastry blender or two knives until the mixture resembles small crumbs.
Add three tablespoons cold water and stir with a fork. Add more water as needed until the dough comes together.
Remove the dough to the counter and knead a few times until it forms a smooth ball. Flatten into a disc and place in the refrigerator for at least half an hour and up to an hour
After the dough has chilled dust the counter with flour and roll it out to fit a 9.5″ tart pan with a removeable bottom.
Carefully fit the dough into the tart pan, rolling the pin over the top to cut the dough to fit. Re-roll the trimmings into an 9″ round. Fold in half and half again and wrap in plastic wrap or wax paper.
Return the tart pan and the folded round to the refrigerator to chill for at least half an hour.

Prick the dough in the tart pan with a fork all over. Keep the folded round in the ‘fridge.
Spray a piece of foil with cooking spray and place on the tart sprayed side down, add pie weights, rice or beans and blind bake the tart shell for 15 minutes in the 400 oven
Remove the pie weights and return to the oven to bake until lightly browned, about 10 minutes.

Fill the Tart:

mix the olive oil with the minced garlic

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line the bottom of the tart with a layer of eggplant and zucchini, brush with the garlic and oil mixture.
next add a layer of tomato, brush with the garlic and oil mixture.
Repeat the layers until you are out of roasted vegetables, brushing with the garlic and oil.
Sprinkle the fresh basil on the next to the last layer.

Carefully unfold the pastry round and place it on top of the filling. Cut four slits in the top. Brush with the egg wash.
Bake in the 4oo oven for 30 minutes

Cool on a wire rack for 10 minutes before serving.
Before serving rate some Parmesan over top if desired

How Was the Tart Recipe?

This came out even better than I hoped. The flavors all melded beautifully with the tomato being forward as you would expect but the eggplant and zucchini were still present. I love this dough recipe because it never fails to make a delightfully light and flaky pastry.

I served this with some sliced cucumbers. It was a perfect meal for us. It was even better the second day and yes, the crust was just as good. I think I liked it even better than classic ratatouille.