Ratatouille Tart

This buttery tart makes an excellent centerpiece for a vegetarian lunch or dinner. The ratatouille filling can also be served on its own as a vegetable side dish. Slideshow:  More Savory Pie and Tart Recipes 

Ratatouille Tart
Photo: © Con Poulos
Active Time:
50 mins
Total Time:
4 hrs



  • 1 stick plus 2 tablespoons unsalted butter, at room temperature

  • 2 tablespoons whole milk

  • 1 tablespoon sugar

  • 1 large egg yolk

  • 1 1/4 cups all-purpose flour


  • 1/2 cup extra-virgin olive oil

  • 1 small onion, cut into 1/2-inch dice

  • 1 large Japanese eggplant, quartered lengthwise and sliced 1/3 inch thick

  • Kosher salt

  • Pepper

  • 2 small red peppers, cut into 3/4-inch dice

  • 1 zucchini, quartered lengthwise and sliced 1/3 inch thick

  • One 8-ounce can crushed tomatoes

  • 2 tablespoons chopped oregano

  • 1 teaspoon red wine vinegar


Make the pastry

  1. In a bowl, beat the butter with the milk, sugar and egg yolk until smooth. Add the flour and beat at low speed until the dough starts to come together. Pat the dough into a disk and wrap in plastic. Refrigerate for 1 hour.

  2. On a lightly floured surface, using a lightly floured rolling pin, roll out the dough to a 12-inch round. Ease it into a fluted 9-inch tart pan with a removable bottom; trim the overhang. Refrigerate until firm, 1 hour.

  3. Preheat the oven to 375°. Line the dough with parchment paper and fill with pie weights. Bake for about 30 minutes, until set. Remove the weights and parchment paper and bake until golden brown, 8 to 10 minutes longer. Transfer the tart shell to a rack and let cool to room temperature, about 1 hour.

Meanwhile, make the ratatouille

  1. In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderate heat until softened. Add the eggplant and 3 tablespoons of the olive oil, season with salt and pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the red peppers, zucchini and the remaining 3 tablespoons of olive oil and cook until softened, 7 minutes. Stir in the tomatoes and oregano and cook until the vegetables are tender and the sauce is thick, about 20 minutes. Stir in the vinegar. Season with salt and pepper and let cool.

  2. Spoon the ratatouille into the tart shell and serve.

Make Ahead

The ratatouille can be refrigerated for 2 days. Bring to room temperature before serving.

Suggested Pairing

Morgon, a Beaujolais cru, produces medium-bodied, juicy wines that are fantastic with the tomatoes and eggplant in this tart.

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