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Vibrant rustic ratatouille tarts are packed with colorful seasonal roasted squash and zucchini and topped with succulent tomato and basil.
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Rustic Ratatouille Tarts
Ratatouille first came on my radar when I watched the Ratatouille movie about the mouse who wanted to be a French chef in Paris. My kids love that movie, and they also love the classic ratatouille I make. This recipe is inspired by the warm seasonal ingredients and earthy herbs in radiational ratatouille. Putting everything on puff pastry makes these almost like a vegan fancy pizza and my kids love it!
Classic ratatouille has its roots in the south of France were zucchini and squash as plentiful in summer months. The beauty of ratatouille tarts is in the harmonious blend of tender zucchini, colorful bell peppers, succulent tomatoes, and aromatic basil all atop a flakey bed of pastry. This dish is a celebration of summer produce and embodies the perfect balance between indulgence and health. Each bite is like a journey through tradition and time which make ratatouille a favorite classic dish that is truly memorable.
How to make Ratatouille Tarts
First you will want to assemble the following ingredients:
- Puff Pastry – puff pastry has layers of butter that make it very flakey, crispy, and airy when baked. Perfect these ratatouille tarts.
- Zucchini, Squash, Eggplant – these meaty vegetables are all part of the same squash family and have a mellow, creamy, savory, and earthy flavor.
- Yellow onion – onions are very sweet when cooked, you can use white onions as well if you prefer.
- Bell Pepper – bell peppers will still retain a bite when cooked and has a savory sweet flavor. You can use whatever color of bell pepper you want.
- Olive oil – oil adds a necessary fat to the ratatouille tarts. It is necessary to coat the vegetables in oil so the salt and pepper will stick.
- Sea salt and pepper – salt helps season the vegetables and draw out their flavor and pepper adds a touch of heat.
- Garlic – a large head of garlic when roasted with oil will have a strong aromatic and slightly sweet flavor that is the perfect addition to the base sauce on the tarts.
- Tomato sauce – a small amount of tomato sauce makes it easier for the roasted vegetables to stay on the tarts. You can use any type you want.
- Cherry tomatoes – I like to use fresh multicolored tomatoes for a lovely variety of color. Fresh tomatoes are always best.
- Fresh Basil – fresh basil have a nice peppery flavor and adds a strong identity to the tomato topping. You can use dry if you don’t have fresh basil.
Once you have assembled the ingredients use this method
Season the veg. In a bowl toss the zucchini, eggplant, onion, and bell pepper with oil, salt, and pepper. Spread them out on a baking sheet evenly. Cut the top off the garlic and place it in the middle of the baking sheet, pour some oil and salt on it. Bake for 30 minutes at 400 degrees, move vegetables around 15 minutes in.
Prep the puff. Place the puff pastry on a lined baking sheet, prick with a fork and bake 15 minutes in the oven. When it comes out deflate the center with a fork.
Tomato topping. In a medium bowl combine the cherry tomatoes, some sea salt, pepper, and fresh basil.
Assemble. Squeeze the garlic out of its shell, crush, and combine with the tomato sauce. Spread that on the puff pastry and layer with the roasted vegetables. Top with the cherry tomato mixture.
Bake. Bake for another 5 to 10 minutes or until tomatoes are tender and blistered. Enjoy hot or cooled!
Tips and Tricks to Perfect Ratatouille Tarts
Add some cheese. Cheese is a great way to add a bit of non-vegan fat and salt to the tarts. I prefer parmesan or asiago cheese grated very fine.
Cut vegetables thin. If you want a nice tart that can easily be enjoyed, it is important to slice the vegetables very thinly.
Spice it up. One of my favorite additions is red pepper flakes. Simply add about 1/8 tsp of red pepper flakes to the tomato topping for a “medium” heat. Or simply sprinkle it on the top.
FAQs
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat in the microwave or enjoy cold. The tarts will not be crispy when reheated though.
If eggplant is not for you simply replace it with an equal amount of squash and/or zucchini.
More Delicious Summer Recipes
Try these other favorite recipes next:
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Ratatouille Tarts Recipe
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Ratatouille Tarts
Equipment
Ingredients
- 3 rectangular sheets puff pastry
- 1 zucchini thinly sliced and quartered
- 1 squash thinly sliced and quartered
- 1 eggplant thinly sliced and quartered
- 1 yellow onion thinly sliced
- 1 red bell pepper cut into chunks
- 4 tbsp olive oil divided
- 1 tsp sea salt divided
- Fresh ground pepper
- 1 head of garlic top cut off
- ¼ cup tomato sauce
- 1 cup cherry tomatoes quartered
- 4 tbsp fresh sliced basil divided
Instructions
- Preheat your oven to 400 degrees F.
- In a medium bowl toss the zucchini, squash, eggplant, onion, and bell pepper with 2 tbsp of olive oil, ½ tsp sea salt, and a few grinds of pepper.
- Line a baking sheet (for easy cleanup) and spread the seasoned vegetables evenly over it.
- Pour 1 tsp of olive oil into the head of garlic and a dash of salt. Place it on the baking sheet with the vegetables.
- On a separate baking sheet set out your puff pastry. Using a fork poke all over the puff pastry to try to keep it from puffing so big.
- Place puff pastry and vegetables both in the preheated oven.
- After 15 minutes remove the puff pastry from the oven and poke the center with a fork to deflate it.
- After 15 minutes more, remove the vegetables from the oven.
- Reduce the oven temperature to 375 degrees F.
- Squeeze the garlic out of its shell, crush, and mix with the tomato sauce.
- In a small bowl add the remaining olive oil, cherry tomatoes, remaining ½ tsp sea salt and fresh basil, stir.
- Spread the garlic tomato sauce in a thin layer over the puff pastry. Add a layer of roasted vegetables and top with the cherry tomatoes.
- Bake for another 5 – 10 minutes or until tomatoes are tender and blister.
- Enjoy hot or cooled!
