Butter-Infused Provençal Ratatouille Tart

Name: Butter-Infused Provençal Ratatouille Tart
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 cups flour (sifted); 1 cup unsalted butter (cold, diced); 1/2 teaspoon salt; 1/4 cup ice water; 1 medium eggplant (diced); 1 medium zucchini (diced); 1 medium red bell pepper (diced); 1 medium yellow onion (chopped); 2 cloves garlic (minced); 2 tablespoons olive oil; 1 teaspoon Herbes de Provence; 1/2 cup tomato paste; 1/4 cup fresh basil (chopped); to taste salt and pepper

VegetarianFrenchLunchComfort FoodFamily-FriendlyClassic

⏱️ 45m PREP

🔥 60m COOK

👥 8 SERVINGS

⚡ 350 CAL/SERV

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Overview

A buttery, flaky tart crust cradles a medley of vibrant, slow-cooked Provençal vegetables, culminating in a classic French culinary delight.

Macronutrients per serving

grams

Protein

5.0g 8%

Fat

22.0g 35%

Carbs

35.0g 56%

Rich in nutrients

☀️ Vitamin C

45% DV

Supports immune function

☀️ Vitamin A

30% DV

Essential for vision and immune health

🌾 Fiber

16% DV

Promotes healthy digestion

🔺 Potassium

12% DV

Supports heart health

✦ Antioxidants

High

Protects cells from damage

Ingredients

Tart Crust

2 cups flour sifted
1 cup unsalted butter cold, diced
1/2 teaspoon salt
1/4 cup ice water

Ratatouille Filling

1 medium eggplant diced
1 medium zucchini diced
1 medium red bell pepper diced
1 medium yellow onion chopped
2 cloves garlic minced
2 tablespoons olive oil
1 teaspoon Herbes de Provence
1/2 cup tomato paste
1/4 cup fresh basil chopped
to taste salt and pepper

Instructions

1 Preheat the oven to 375°F (190°C).
2 For the tart crust, combine sifted flour and salt in a bowl. Add cold, diced butter and mix until the mixture resembles coarse crumbs.
3 Gradually add ice water, mixing gently until the dough holds together. Wrap in plastic and chill for 30 minutes.
4 Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim excess. Poke the bottom with a fork.
5 Blind bake the crust for 15 minutes, then remove weights and bake for another 5 minutes until lightly golden.
6 In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent, about 5 minutes.
7 Add eggplant, zucchini, and red bell pepper. Cook until softened, stirring occasionally, about 10 minutes.
8 Stir in tomato paste and Herbes de Provence. Season with salt and pepper. Cook for another 5 minutes.
9 Remove from heat and stir in fresh basil.
10 Fill the pre-baked tart crust with the ratatouille mixture.
11 Bake the filled tart for 20 minutes until the filling is set.
12 Let the tart cool slightly before serving. Garnish with additional fresh basil if desired.