Ratatouille Tarts

If you're searching for an easy ratatouille recipe with a fun twist, these Ratatouille Tarts are the solid choice for using up summer zucchini and squash while still delivering big, French-inspired flavor.

Instead of making a traditional baked ratatouille casserole, you'll slice and season zucchini and squash, bake them until tender, then prebake flaky puff pastry for a crisp, golden crust. After that, spread a layer of rich tomato sauce over the pastry and top with the roasted veggie rounds, then bake everything together until bubbly, savory, and beautifully browned.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Rustic Ratatouille Tarts

These ratatouille tarts are a beginner-friendly way to turn seasonal produce into a show-stopping appetizer or light meal rustic, tangy, and totally good.

Ratatouille Tart Ingredients

First you will want to assemble the following ingredients:

• Puff Pastry – puff pastry has layers of butter that make it flakey, crispy, and airy when baked. solid these ratatouille tarts.
• Zucchini, Squash, Eggplant – these meaty vegetables are all part of the same squash family and have a mellow, creamy, savory, and earthy flavor.
• Yellow onion – onions are sweet when cooked, you can use white onions as well if you prefer.
• Bell Pepper – bell peppers will still retain a bite when cooked and has a savory sweet flavor. You can use whatever color of bell pepper you want.
• Olive oil – oil adds a necessary fat to the ratatouille tarts. It is necessary to coat the vegetables in oil so the salt and pepper will stick.
• Sea salt and pepper – salt helps season the vegetables and draw out their flavor and pepper adds a touch of heat.
• Garlic – a large head of garlic when roasted with oil will have a strong aromatic and slightly sweet flavor that is the solid addition to the base sauce on the tarts.
• Tomato sauce – a small amount of tomato sauce makes it easier for the roasted vegetables to stay on the tarts. You can use any type you want.
• Cherry tomatoes – we like to use fresh multicolored tomatoes for a lovely variety of color. Fresh tomatoes are always best.
• Fresh Basil – fresh basil have a nice peppery flavor and adds a strong identity to the tomato topping. You can use dry if you don't have fresh basil.

Steps to Make Vegan Summer Tarts

Once you have assembled the ingredients use this method

Assemble

Assemble all your ingredients.

Season Veggies

In a bowl toss the zucchini, eggplant, onion, and bell pepper with oil, salt, and pepper.

Cook Veggies

Spread them out on a baking sheet evenly. Cut the top off the garlic and place it in the middle of the baking sheet, pour some oil and salt on it. Bake for 30 minutes at 400 degrees, move vegetables around 15 minutes in.

Prep Pastry

Place the puff pastry on a lined baking sheet, prick with a fork and bake 15 minutes in the oven. When it comes out deflate the center with a fork. In a medium bowl combine the cherry tomatoes, some sea salt, pepper, and fresh basil.

Bake and Enjoy

Squeeze the garlic out of its shell, crush, and combine with the tomato sauce. Spread that on the puff pastry and layer with the roasted vegetables. Top with the cherry tomato mixture. Bake for another 5 to 10 minutes or until tomatoes are tender and blistered. Enjoy hot or cooled!

Kitchen notes

Add some cheese. Cheese is a great way to add a bit of non-vegan fat and salt to the tarts. We prefer parmesan or asiago cheese grated fine.

Cut vegetables thin. If you want a nice tart that can easily be enjoyed, it is important to slice the vegetables thinly.

Spice it up. One of our favorite additions is red pepper flakes. add about 1/8 tsp of red pepper flakes to the tomato topping for a “medium” heat. Or sprinkle it on the top.

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Ratatouille Tart FAQs

How do you store leftover ratatouille tarts?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat in the microwave or enjoy cold. The tarts will not be crispy when reheated though.

Can we omit the eggplant?

If eggplant is not for you replace it with an equal amount of squash and/or zucchini.

How thick should we slice the vegetables?

Slice them about 1/8 to 1/4 inch thick. Thinner slices cook faster and soften more; thicker slices hold their shape better.

Can we make ratatouille tarts ahead of time?

Yes! You can:Bake and store the roasted veggies up to 2 days ahead.
Prebake the pastry up to a few hours ahead (keep covered so it doesn't dry out too much).
Assemble right before the final bake for best texture.

Can we freeze ratatouille tarts?

You can freeze them, but puff pastry may soften after thawing. If freezing, freeze after the full bake, cool completely, then store airtight. Reheat in a hot oven to re-crisp.

Are ratatouille tarts vegetarian?

Yes they are vegetarian!

Can we add other vegetables or seasonings?

Absolutely. Try adding roasted red pepper, mushrooms, or thin eggplant slices, plus herbs like thyme, basil, oregano, and a pinch of garlic.

Ingredients

• 3 rectangular sheets puff pastry
• 1 zucchini, thinly sliced and quartered
• 1 squash, thinly sliced and quartered
• 1 eggplant, thinly sliced and quartered
• 1 yellow onion, thinly sliced
• 1 red bell pepper, cut into chunks
• 4 tbsp olive oil, divided
• 1 tsp sea salt, divided
• Fresh ground pepper
• 1 head of garlic, top cut off
• ¼ cup tomato sauce
• 1 cup cherry tomatoes, quartered
• 4 tbsp fresh sliced basil, divided

Method

1. Preheat your oven to 400 degrees F.
2. In a medium bowl toss the zucchini, squash, eggplant, onion, and bell pepper with 2 tbsp of olive oil, ½ tsp sea salt, and a few grinds of pepper.
3. Line a baking sheet (for easy cleanup) and spread the seasoned vegetables evenly over it.
4. Pour 1 tsp of olive oil into the head of garlic and a dash of salt. Place it on the baking sheet with the vegetables.
5. On a separate baking sheet set out your puff pastry. Using a fork poke all over the puff pastry to try to keep it from puffing so big.
6. Place puff pastry and vegetables both in the preheated oven.
7. After 15 minutes remove the puff pastry from the oven and poke the center with a fork to deflate it.
8. After 15 minutes more, remove the vegetables from the oven.
9. Reduce the oven temperature to 375 degrees F.
10. Squeeze the garlic out of its shell, crush, and mix with the tomato sauce.
11. In a small bowl add the remaining olive oil, cherry tomatoes, remaining ½ tsp sea salt and fresh basil, stir.
12. Spread the garlic tomato sauce in a thin layer over the puff pastry. Add a layer of roasted vegetables and top with the cherry tomatoes.
13. Bake for another 5 – 10 minutes or until tomatoes are tender and blister.
14. Enjoy hot or cooled!