Baked Ratatouille Tart with Feta
Baked Ratatouille Tart with Feta
Prep: 30 min • Cook: 40 min. A delightful and elegant tart featuring thinly sliced ratatouille vegetables arranged over a flaky pastry crust, finished with crumbled feta for a tangy twist. Ideal for entertaining or a sophisticated lunch, this vibrant dish brings the flavors of the Mediterranean to your table with a beautiful presentation.
- Preparation time
- 30 min
- Cooking time
- 40 min
- Total time
- 1 hr 10 min
- Servings
- 6
Instructions
Prepare the Tart
- 1Preheat your oven to 400°F (200°C).
- 2Unroll the puff pastry sheet onto a parchment-lined baking sheet. Score a 1-inch border around the edge of the pastry, being careful not to cut all the way through.
- 3In a large bowl, toss the sliced eggplant, zucchini, bell peppers, and tomatoes with olive oil, minced garlic, dried oregano, salt, and black pepper until well combined.
Assemble and Bake
- 1Arrange the mixed vegetables decoratively within the scored border of the puff pastry, overlapping them slightly to create a visually appealing pattern.
- 2Bake for 35-40 minutes, or until the pastry is golden brown and puffed, and the vegetables are tender. If the pastry border browns too quickly, you can loosely cover it with foil.
- 3Remove the tart from the oven and immediately sprinkle the crumbled feta cheese over the hot vegetables.
- 4Let the tart cool slightly for 5-10 minutes before garnishing with fresh basil and serving.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 8 g
- Fat
- 22 g
- Carbs
- 31 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 8 g |
| Fat | 22 g |
| Carbs | 31 g |
Tips
- For perfectly thin and uniform slices, use a mandoline for the vegetables.
- Ensure your puff pastry is completely thawed but still cold for the best puff.
- This tart is delicious served warm or at room temperature as an appetizer or main.