Name: Roasted Ratatouille & Goat’s Cheese Tart Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 1 zucchini, sliced; 1 yellow bell pepper, sliced; 1 red bell pepper, sliced; 1 eggplant, sliced; 1 red onion, sliced; 3 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried oregano; Salt and pepper, to taste; 1 sheet puff pastry; 200g goat's cheese, crumbled; Fresh basil, for garnish

Roasted Ratatouille & Goat’s Cheese Tart Recipe

Denise Letourneau Modified: June 28, 2024

Photos of Roasted Ratatouille & Goat’s Cheese Tart Recipe

How To Make Roasted Ratatouille & Goat’s Cheese Tart

Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.

Preparation: 20 minutes

Cooking: 35 minutes

Total: 55 minutes

Serves:

Ingredients

1 zucchini, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 eggplant, sliced
1 red onion, sliced
3 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper, to taste
1 sheet puff pastry
200g goat’s cheese, crumbled
Fresh basil, for garnish

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine the zucchini, bell peppers, eggplant, red onion, olive oil, dried thyme, dried oregano, salt, and pepper. Toss to coat the vegetables evenly.
Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, until they are tender and slightly charred.
Meanwhile, roll out the puff pastry on a lightly floured surface. Transfer it onto a baking sheet lined with parchment paper.
Score a 1-inch border around the puff pastry, being careful not to cut all the way through.
Once the vegetables are roasted, remove them from the oven and let them cool slightly.
Spread the roasted vegetables within the scored border on the puff pastry.
Sprinkle the crumbled goat’s cheese evenly over the vegetables.
Bake in the oven for 15-18 minutes, or until the puff pastry is golden brown and the cheese is melted.
Remove from the oven and let it cool slightly before garnishing with fresh basil.
Serve the tart warm.