Tart Provencal With Ratatouille Recipe
A vegetarian French recipe with all purpose flour (maida), butter - chilled and cut into cubes, salt - if using unsalted butter. Ready in 2h 15m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
38 steps- 1
To begin making the Tart Provencal made with Ratatouille, start prepping with all the ingredients and chop the veggies, and make the tart crust to start
- 2
For the crustPre-heat the Oven to 190 degrees Celsius
- 3
Add Maida and butter in a mixing bowl or the bowl of a food processor
butter - chilled and cut into cubes(140 grams)salt - if using unsalted butter(1 teaspoon) - 4
Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor)
salt - if using unsalted butter(1 teaspoon) - 5
Add cold water as required, until the dough just comes together
tablespoons water - temperature to be cold(3) - 6
(Do not handle the dough too much, work quickly)Make a disk and wrap the dough in plastic film
- 7
Keep it refrigerated for at least 45 minutes
- 8
Grease a 7-inch loose bottom, Fluted tart pan
- 9
Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan
all purpose flour (maida)(2 cups)butter - chilled and cut into cubes(140 grams) - 10
Carefully pick up the rolled out dough and place on the pan
- 11
Press the bottom and the sides evenly
- 12
Scrape off the excess dough that comes out over the edge
- 13
Prick the bottom with the fork and refrigerate the crust for 10 minutes
- 14
Cut a baking paper slightly bigger than the tart pan
- 15
Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)Bake for 10-12 minutes
- 16
Remove the baking paper and beans and bake the crust for 6-7 minutes, till it is light brown
- 17
Cool on a wire rack
- 18
Invert a glass and place it on a flat surface
- 19
Carefully place the tart pan on it
- 20
The fluted edge drops down
- 21
Keep the tart crust on a baking sheet
- 22
Use a palette knife to take off the plate at the bottom, ensuring that the crust does not crack
- 23
For The Provencal With Ratatouille In TartDrain the eggplant pieces in a bowl of water
tablespoons water - temperature to be cold(3)japanese eggplant - cut in half(1) - 24
Heat about 2 tablespoon oil in a sauce pan
- 25
Add the vegetables and stir-fry for a few minutes till they just lose their crunch
- 26
Remove onto a plate
- 27
Heat more oil in the saucepan and add the onions and garlic
onion - chopped(1)cloves garlic - minced(3) - 28
Sauté till the onions turn translucent
onion - chopped(1) - 29
Add the herbs
- 30
Stir well
- 31
Add the vegetables,tomato puree, and cook
homemade tomato puree(3 tablespoon) - 32
Add salt, pepper, sugar and cook for 6-7 minutes
salt - if using unsalted butter(1 teaspoon)red bell pepper (capsicum) - chopped(1)yellow bell pepper (capsicum) - chopped(1)sugar(1/2 teaspoon)salt - to taste - 33
Take off the heat
- 34
Spread the Ratatouille filling on the baked tart crust
- 35
Top with the shredded cheese
gruyere cheese - (or cheddar)(1 cup) - 36
Bake for 12-15 minutes or till the cheese melts and the top turns brown
gruyere cheese - (or cheddar)(1 cup) - 37
Cut Tart Provencal made with Ratatouille into wedges and serve hot
butter - chilled and cut into cubes(140 grams) - 38
Serve the Savory Tart Provencal with Ratatouille along with a Bean sprout and Corn salad, for a hearty meal with family and friends
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Tart Provencal With Ratatouille Recipe
A vegetarian French recipe with all purpose flour (maida), butter - chilled and cut into cubes, salt - if using unsalted butter. Ready in 2h 15m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
38 steps- 1
To begin making the Tart Provencal made with Ratatouille, start prepping with all the ingredients and chop the veggies, and make the tart crust to start
- 2
For the crustPre-heat the Oven to 190 degrees Celsius
- 3
Add Maida and butter in a mixing bowl or the bowl of a food processor
butter - chilled and cut into cubes(140 grams)salt - if using unsalted butter(1 teaspoon) - 4
Rub with your fingertips till the mixture resembles breadcrumbs (or pulse 2-3 times, if using the food processor)
salt - if using unsalted butter(1 teaspoon) - 5
Add cold water as required, until the dough just comes together
tablespoons water - temperature to be cold(3) - 6
(Do not handle the dough too much, work quickly)Make a disk and wrap the dough in plastic film
- 7
Keep it refrigerated for at least 45 minutes
- 8
Grease a 7-inch loose bottom, Fluted tart pan
- 9
Dust the work surface with a little flour and roll out the dough into a circle slightly bigger than the pan
all purpose flour (maida)(2 cups)butter - chilled and cut into cubes(140 grams) - 10
Carefully pick up the rolled out dough and place on the pan
- 11
Press the bottom and the sides evenly
- 12
Scrape off the excess dough that comes out over the edge
- 13
Prick the bottom with the fork and refrigerate the crust for 10 minutes
- 14
Cut a baking paper slightly bigger than the tart pan
- 15
Place it on the crust and fill with baking beans (or dried Red kidney beans/Chickpeas)Bake for 10-12 minutes
- 16
Remove the baking paper and beans and bake the crust for 6-7 minutes, till it is light brown
- 17
Cool on a wire rack
- 18
Invert a glass and place it on a flat surface
- 19
Carefully place the tart pan on it
- 20
The fluted edge drops down
- 21
Keep the tart crust on a baking sheet
- 22
Use a palette knife to take off the plate at the bottom, ensuring that the crust does not crack
- 23
For The Provencal With Ratatouille In TartDrain the eggplant pieces in a bowl of water
tablespoons water - temperature to be cold(3)japanese eggplant - cut in half(1) - 24
Heat about 2 tablespoon oil in a sauce pan
- 25
Add the vegetables and stir-fry for a few minutes till they just lose their crunch
- 26
Remove onto a plate
- 27
Heat more oil in the saucepan and add the onions and garlic
onion - chopped(1)cloves garlic - minced(3) - 28
Sauté till the onions turn translucent
onion - chopped(1) - 29
Add the herbs
- 30
Stir well
- 31
Add the vegetables,tomato puree, and cook
homemade tomato puree(3 tablespoon) - 32
Add salt, pepper, sugar and cook for 6-7 minutes
salt - if using unsalted butter(1 teaspoon)red bell pepper (capsicum) - chopped(1)yellow bell pepper (capsicum) - chopped(1)sugar(1/2 teaspoon)salt - to taste - 33
Take off the heat
- 34
Spread the Ratatouille filling on the baked tart crust
- 35
Top with the shredded cheese
gruyere cheese - (or cheddar)(1 cup) - 36
Bake for 12-15 minutes or till the cheese melts and the top turns brown
gruyere cheese - (or cheddar)(1 cup) - 37
Cut Tart Provencal made with Ratatouille into wedges and serve hot
butter - chilled and cut into cubes(140 grams) - 38
Serve the Savory Tart Provencal with Ratatouille along with a Bean sprout and Corn salad, for a hearty meal with family and friends
Rate this recipe
:max_bytes(150000):strip_icc()/201305-xl-sweet-potato-and-goat-cheese-gratin-2000-ed8c8ef6368248eb816e5ac6be30c37c.jpg)