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French Ratatouille Tart
In the Oven
serves 6
French Ratatouille Tart combines courgette, aubergine, peppers and tomato in a neatly layered savoury bake.
A crisp pastry base and herby tomato layer keep it light, colourful and full of gentle Provençal flavour.
20 mins prep35 mins cook55 mins total
Preheat the oven to 200°C and line a baking tray.
Unroll the puff pastry and score a 2 cm border around the edge.
Mix tomato purée, garlic, half the olive oil and dried thyme.
Spread the tomato mixture inside the scored border.
Arrange courgette, aubergine, peppers and tomato slices in overlapping rows.
Brush with the remaining olive oil and season with salt and black pepper.
Bake for 30–35 minutes until the pastry is golden and vegetables are tender.
Rest for 5 minutes before slicing and serving warm.
Keep cooking
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