RecipeNowRecipeNow
Experience the colorful vibrance of classic French ratatouille, transformed into an exquisite tart that will make you feel like a culinary artist. Ideal for a cozy dinner or brunch, this tart boasts layers of perfectly arranged vegetables over a light, flaky pastry. Every bite offers a burst of fresh flavors and a hint of sophistication, yet it's surprisingly simple to craft. Whether you're a veggie-lover or just looking to impress your guests, this Ratatouille Tart is your new go-to recipe for any occasion.
Preheat oven to 400°F (200°C).
Roll out the prepared pie crust and fit it into a tart pan. Prick the base with a fork.
Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Blind bake for 10 minutes. Remove paper and weights and bake for another 5 minutes until golden.
Slice the zucchini, eggplant, bell peppers, and tomatoes into thin rounds.
In a bowl, toss sliced vegetables with olive oil, minced garlic, thyme leaves, salt, and pepper until well coated.
Layer the vegetables in the tart shell, alternating slices of zucchini, eggplant, bell peppers, and tomatoes to create a pattern.
Sprinkle crumbled goat cheese over the top of the arranged vegetables.
Bake the tart for 25-30 minutes until the vegetables are tender and the crust is golden brown.
Let it cool slightly before serving. Enjoy your masterpiece with a fresh salad or as is.
