French Ratatouille Tart

Written by on September 24, 2019 in Main Courses

Plateful of ratatouille tart with goats cheese sprinkled on top

Fall, when the markets are overflowing with produce, is probably every cooks favourite season. This recipe, a variation of the traditional ratatouille is a delicious dish any time but especially so in autumn. It takes time and attention – but the luscious results are worth the effort.

The recipe includes French onion and tomato jam and you can find out how to make it here. It’s a delicious chutney that you can use in many ways for instance on top of toasted baguette, pizza topping, with chicken or meat or with goats cheese and basil.

Ingredients (serve 4 as a main course, 6 as a starter)

1/2 -3/4 cup of onion-tomato jam (recipe here)

Pâte brisé for a 9” tart or pre-packaged pie dough
1 small eggplant, skin on & sliced into 1/4 inch thick rounds
1 medium zucchini, sliced into 1/4 inch thick rounds
1 medium yellow squash, sliced into 1/4 inch thick rounds
2-3 plum tomatoes, sliced into 1/4 inch thick rounds
2 roasted red or yellow peppers, sliced into thin strips
4 tsp fresh oregano, chopped coarsely and divided

Pre-heat the oven to 425 F. (215 C.)

Place the pâte brisé or pie dough in a 9” deep dish pie pan, prick the bottom in several spots and bake for 10 minutes.

Reduce oven temperature to 400 F (200 C.)

When the tart shell has cooled slightly, spread the onion-tomato jam evenly on the bottom. Create circles and layers of zucchini, yellow squash, eggplant and tomato, sprinkling 1/2 of the fresh oregano and seasoning with salt and pepper between layers. Add the roasted pepper strips to the top layer.

Bake for 25 minutes, uncovered and then cover with aluminum foil for another 20 minutes.

Remove the tart from the oven and sprinkle with crumbled goat cheese and remaining fresh oregano.

Eat it hot or allow to cool to room temperature.

Serve with a crusty peasant loaf or baguette and a chilled rose or crisp white wine. Refrigerate any leftovers.

Recipe by Martine Bertin-Peterson at Gout et Voyage, Gourmet Tours of Provence.

Related Articles

Recipe for Poulet Gaston Gerard

The recipe was created in 1930 by the wife of the Mayor of Dijon, Gaston Gerard. She was cooking for an esteemed guest, Maurice Edmond Sailland, AKA Curnonsky, a celebrated writer of Gastronomy in France and dubbed The Prince of Gastronomy. Madame accidentally put too much paprika in a chicken dish she was cooking and […]

Continue Reading

How to make Poulet Roti | roast chicken French style

One of the favourite “fast food” options in France is the rotisserie chicken and roasted potatoes that you can find in any neighborhood market. You can usually just follow your nose to find the chicken seller. Back home, it’s sometimes hard to recreate the flavour of both the chicken and the potatoes… The trick is […]

Continue Reading

Recipe for Ratatouille Tian a classic dish of Provence

You may not know what a tian is, but if you’ve seen the movie Ratatouille, you’ll be familiar with a version of this presentation of vegetables sliced thinly, cooked and served in an elegant stack. The dish you see in the movie was created by Chef Thomas Keller (of The French Laundry, among other restaurants), […]

Continue Reading

Recipe for Chicken with Calvados

Calvados, the apple brandy eau de vie produced in Calvados, Normandy is not just great as an aperitif, digestif and in cocktails – but also for cooking! Ingredients for 4 people 4 chicken breasts 4 apples to cook 4 small turnips (Golden balls are good) (optional) 1 quince (if you can’t get hold of one […]

Continue Reading

French Recipe for omelette a la Mère Poulard

Mère Poulard at Mont St Michel makes the most legendary omelette in France. It’s cooked over an open fire, in a copper pan with a very long handle. Although her recipe is a well-kept secret, many French chefs claim to know it and there is a plethora of theories: no whites, whites whipped separately, adding […]

Continue Reading


If you enjoyed this article, subscribe now to receive more just like it.

Subscribe via RSS Feed

Comments are closed.