Rata-tart

For 1 tart, you will need:

• 1 250 g shortcrust pastry (pâte brisée)
• 2 300 g polenta
• 3 350 g ratatouille
• Total weight: 900 grams

Times:

Step by step recipe

• 1: Preheat the oven to 390°F (200°C).
  Roll out 250 g shortcrust pastry (pâte brisée) and bake blind in a tart tin or mould.
• 2: Prepare 300 g polenta and, as soon as it is ready, spread it over the base of the pastry case...
• 3: ...in an even layer 1/2 cm (1/4 inch) thick.
• 4: Spread 350 g ratatouille on top...
• 5: ...in an even layer.
• 6: Bake for about 10 minutes. This is more reheating than cooking, as all the ingredients are already cooked.
• 7: Serve warm or cold, with a drizzle of herb olive oil, if you wish.