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 French Cheese Soufflé

Le Soufflé is considered a culinary masterpiece in France. The word soufflé comes from souffler – to breathe or to puff, and this dish takes puffing to an art form! The first time the recipe for a cheese soufflé was recorded was 1742 in Le Cuisine Modern by Vincent La Chapelle (modern for those times […]

Continue Reading

How to make classic French Sole Meunière

When the great American cook Julia Child first came to France – she wasn’t a cook. She was a curious visitor keen to sample all that France offered. And her first meal in a restaurant was in Rouen in Normandy in one of the oldest restaurants in France, La Couronne. She had sole meunière. And […]

Continue Reading

Recipe for Pissaladière

This delicious Provencal version of pizza is a firm favourite in Nice and the French Riviera.  It’s easy to make at home, is great for a snack or light meal, very moreish and goes well with a green salad or on its own or with a glass of chilled rosé… Ingredients for a Pissaladière for […]

Continue Reading

Classic Coq au vin recipe

There’s a legend in France that the Coq au Vin recipe goes back to the Romans. The story goes that in 52 BC Julius Caesar arrived in France with his armies, intent on victory over the Gallic tribes. One of the Gallic chiefs sent Caesar a cockerel, meant to taunt him, a symbol of Gallic […]

Continue Reading

How to make Tarte Flambée – Flammekueche

Tarte flambée literally translates as ‘toasted tart or fired tart’ – but it’s not a tart, and it’s not toasted, and neither is it flambeed! Tarte flambée is it’s French name, but it’s also known as flammekueche which it’s called in the north of France, having originated in Alsace, north east France. It’s a cross […]

Continue Reading


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

Subscribe via RSS Feed

Comments are closed.