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Ratatouille Tart

From Our Kitchen

Preheat oven to 375ºF


5 5-inch squares of puff pastry
1 zucchini, cut in half lengthwise, thinly sliced
1 eggplant cut in quarters lengthwise, thinly sliced
1 red bell pepper, diced
1 red onion, diced
1 pint grape tomatoes, halved
2 garlic cloves, minced
1 Tbsp. basil, chopped
1 Tbsp. marjoram, chopped
1 egg, beaten
salt and pepper
olive oil
parmesan cheese


Add 1 Tbsp. oil to a sauté pan over medium heat. Add onion and sauté for 4 minutes. Add garlic and bell pepper and cook for 3 minutes. Add herbs and tomatoes and cook for 5 minutes. Remove from heat and season with salt and pepper. Toss zucchini, eggplant, olive oil, salt and pepper together. Put puff pastry on a sheet pan lined with parchment paper.

Lightly brush edge of pastry with egg. Fold over about ¼”. Alternate slices of zucchini and eggplant to form a complete layer. Spoon some of the tomato mixture on top and sprinkle with parmesan. Bake until golden brown, about 10 to 15 minutes.