Provencal Ratatouille Tart with Herb-Infused Olive Oil

Name: Provencal Ratatouille Tart with Herb-Infused Olive Oil
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 cups flour (sifted); 1/2 teaspoon salt; 1 cup unsalted butter (chilled and diced); 1/4 cup ice water; 1 small eggplant (diced); 1 small zucchini (diced); 1 medium red bell pepper (diced); 2 cups ripe tomatoes (diced); 1 small onion (chopped); 3 cloves garlic (minced); 2 tablespoons olive oil; 1 teaspoon Herbes de Provence; 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 1/4 cup olive oil; 1 tablespoon fresh thyme (chopped); 1 tablespoon fresh rosemary (chopped)

VegetarianFrenchLunchElegantSeasonalRustic

⏱️ 45m PREP

🔥 60m COOK

👥 8 SERVINGS

⚡ 350 CAL/SERV

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Overview

A rustic yet refined tart that combines the vibrant flavors of Provencal ratatouille with a flaky crust and aromatic herb-infused olive oil.

Macronutrients per serving

grams

Protein

8.0g 11%

Fat

25.0g 34%

Carbs

40.0g 55%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🌾 Fiber

20% DV

Aids in digestion

☀️ Vitamin A

15% DV

Essential for vision

🔺 Potassium

10% DV

Regulates fluid balance

✦ Antioxidants

10% DV

Protects cells from damage

Ingredients

Tart Crust

2 cups flour sifted
1/2 teaspoon salt
1 cup unsalted butter chilled and diced
1/4 cup ice water

Ratatouille Filling

1 small eggplant diced
1 small zucchini diced
1 medium red bell pepper diced
2 cups ripe tomatoes diced
1 small onion chopped
3 cloves garlic minced
2 tablespoons olive oil
1 teaspoon Herbes de Provence
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground

Herb-Infused Olive Oil

1/4 cup olive oil
1 tablespoon fresh thyme chopped
1 tablespoon fresh rosemary chopped

Instructions

1 To prepare the tart crust, combine sifted flour and salt in a bowl. Add chilled, diced butter and mix using your fingertips until the mixture resembles coarse crumbs.
2 Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3 Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a tart pan. Prick the base with a fork and bake for 15 minutes. Remove and set aside.
4 For the filling, heat olive oil in a large pan over medium heat. Sauté the onion and garlic until translucent. Add the eggplant, zucchini, and bell pepper, cooking until softened.
5 Stir in the tomatoes, Herbes de Provence, salt, and pepper. Simmer for 15-20 minutes until the mixture is thickened and fragrant.
6 Spoon the ratatouille filling into the pre-baked tart shell. Return to the oven and bake for another 25-30 minutes until the crust is golden brown.
7 While the tart is baking, prepare the herb-infused olive oil by gently heating olive oil with chopped thyme and rosemary for 5 minutes. Remove from heat and let it steep.
8 Drizzle the herb-infused olive oil over the tart before serving. Enjoy warm or at room temperature.