Ratatouille tart

Ratatouille is a staple of vegetarian cooking and now, in a a tart, it's even better.

  • 1 hr cooking
  • Serves 4
  • Print
Photography by Steve Brown. Styling by Michelle Cranston.


Ratatouille tart
  • 20 gram butter, softened
  • 2 sheets frozen shortcrust pastry, thawed
  • 1/2 cup (125ml) olive oil
  • 2 medium (340g) red onions, thinly sliced
  • 4 clove garlic, crushed
  • 1 large (500g) eggplant, chopped
  • 2 medium (240g) zucchinis, chopped
  • 2 medium (150g) egg tomatoes, chopped
  • 2 tablespoon tomato paste
  • 10 fresh basil leaves, torn
Currant gremolata
  • 1/4 cup (40g) pine nuts
  • 1/4 cup (40g) currants
  • 1 tablespoon finely shredded lemon zest
  • 1/2 cup coarsely chopped flatleaf parsley


Ratatouille tart
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Generously grease two 10 x 20cm loaf pans.
  • 2
    Press two squares of pastry into loaf pans, trimming pastry to 5cm from the base; chill 30 minutes.
  • 3
    Line pastry with baking paper; fill with baking weights or dried beans or rice. Blind-bake about 20 minutes, or until golden brown.
  • 4
    Heat 1 tablespoon olive oil in a large non-stick frying pan. Add onions and garlic; cook, stirring occasionally, until onions are soft and browned lightly. Remove from heat and transfer to a large bowl.
  • 5
    Add a further 1/3 cup (80ml) of oil to pan; cook eggplant, stirring continuously, until browned and tender.
  • 6
    Remove from heat and add eggplant to onion mixture. Add remaining oil to pan; cook zucchini and tomato 5 minutes. Stir through tomato paste; cook a further 2 minutes.
  • 7
    Fold tomato mixture through onion mixture in bowl. Gently fold in basil leaves. Season with salt and freshly ground black pepper.
  • 8
    Carefully turn cool tart cases out of loaf pans and place on a baking tray. Spoon ratatouille into tart cases; return to oven 15 minutes.
  • 9
    To make currant gremolata, heat a small frying pan over medium heat. Add pine nuts and currants; gently cook , stirring occasionally, until pine nuts are lightly toasted. Place mixture in a small bowl and, when cool, add lemon zest and parsley.
  • 10
    Serve tarts with currant gremolata.