Provencal Ratatouille Tart with Olive Tapenade

Name: Provencal Ratatouille Tart with Olive Tapenade
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 cups flour (sifted); 1/2 cup unsalted butter (cold, diced); 1/4 cup ice water; 1 medium eggplant (diced); 1 medium zucchini (diced); 1 red bell pepper undefined (diced); 1 medium onion (chopped); 2 cloves garlic (minced); 2 tablespoons olive oil; 1 teaspoon herbes de Provence; 1/2 cup grated Parmesan cheese; 1 cup pitted black olives (chopped); 2 tablespoons capers (drained); 1 tablespoon lemon juice (freshly squeezed); 1 tablespoon olive oil; 1 clove garlic (minced)

VegetarianFrenchDinnerMediterraneanRusticSeasonal

⏱️ 40m PREP

🔥 50m COOK

👥 8 SERVINGS

⚡ 320 CAL/SERV

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Overview

A delightful blend of fresh Mediterranean vegetables nestled in a flaky tart crust, topped with a savory olive tapenade.

Macronutrients per serving

grams

Protein

6.0g 10%

Fat

18.0g 30%

Carbs

36.0g 60%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🌾 Fiber

16% DV

Aids in digestion

☀️ Vitamin A

10% DV

Essential for vision

🔺 Calcium

15% DV

Important for bone health

🔺 Iron

8% DV

Crucial for blood oxygen transport

Ingredients

Main Ingredients

2 cups flour sifted
1/2 cup unsalted butter cold, diced
1/4 cup ice water
1 medium eggplant diced
1 medium zucchini diced
1 red bell pepper diced
1 medium onion chopped
2 cloves garlic minced
2 tablespoons olive oil
1 teaspoon herbes de Provence
1/2 cup grated Parmesan cheese

Olive Tapenade

1 cup pitted black olives chopped
2 tablespoons capers drained
1 tablespoon lemon juice freshly squeezed
1 tablespoon olive oil
1 clove garlic minced

Instructions

1 Preheat the oven to 375°F (190°C).
2 In a bowl, combine sifted flour and diced butter. Use your fingers to mix until the mixture resembles coarse crumbs.
3 Add ice water gradually, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 20 minutes.
4 While the dough chills, heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
5 Add eggplant, zucchini, and red bell pepper to the skillet. Cook until vegetables are tender. Stir in herbes de Provence and season with salt and pepper.
6 Roll out the dough on a floured surface and fit it into a tart pan. Prick the base with a fork.
7 Spread the sautéed vegetable mixture evenly over the tart base. Sprinkle with grated Parmesan cheese.
8 Bake in the preheated oven for 30-35 minutes or until the crust is golden and the cheese is melted.
9 Meanwhile, prepare the tapenade by blending olives, capers, lemon juice, olive oil, and garlic in a food processor until smooth.
10 Remove the tart from the oven and let it cool slightly. Serve warm, topped with olive tapenade.