French · Main · Medium
Ratatouille Tart
Thin ribbons of summer vegetables shingled over herbed goat cheese in a buttery crust. As pretty as it is good.
The whole recipe in 60 seconds
Ratatouille Tart, in 5 ideas
- A mandoline makes the thin slices easy. Careful with fingers.
- Alternate colors for the prettiest tart.
- Blind baking keeps the bottom crust crisp.
- Goat cheese firms up as it bakes and holds the vegetables.
- Serve warm or at room temperature.
What you need
Ingredients
- 1 pie crust (store bought or homemade)
- 8 oz goat cheese, softened
- 1 egg
- 1 zucchini, sliced paper thin
- 1 yellow squash, sliced paper thin
- 1 eggplant, sliced paper thin
- 2 tomatoes, sliced thin
- 2 tbsp olive oil
- 2 tsp herbes de Provence
- Salt and pepper
How to make it
Directions
- Blind bake the pie crust at 400F for 12 minutes until just set.
- Whisk the goat cheese with the egg, salt, and pepper. Spread over the warm crust.
- Arrange the vegetable slices in overlapping concentric circles, alternating colors.
- Brush with olive oil and sprinkle with herbes de Provence, salt, and pepper.
- Bake 35 to 40 minutes until the vegetables are tender and the edges are golden.
- Cool 10 minutes before slicing.
Money saver. Make this in August when zucchini and tomatoes are practically free at the market.