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
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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
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Scale the servings dynamically to update the ingredient checklist counts.
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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
