Rata-tart


Rata-tart
"Rata-tart" is a tart filled with ratatouille and polenta. The layer of polenta in the bottom separates the pastry from the ratatouille and so keeps it crisp.
75 K 4.6/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: October 27th 2013
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Rata-tart
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.

Stage 2 - 30 min.
Rata-tart
Prepare 300 g Polenta and, as soon as it is ready, spread it over the base of the pastry case...

Stage 3
Rata-tart
...in an even layer 1/2 cm (1/4 inch) thick.

Stage 4 - 5 min.
Rata-tart
Spread 350 g Ratatouille on top...

Stage 5
Rata-tart
...in an even layer.

Stage 6 - 10 min.
Rata-tart
Bake for about 10 minutes. This is more reheating than cooking, as all the ingredients are already cooked.

Stage 7
Rata-tart
Serve warm or cold, with a drizzle of herb olive oil, if you wish.
Keeping: A few days in the fridge, covered with food film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe360 RDI=140 %1,260 RDI=120 %1,140 RDI=170 %1,830 RDI=90 %7,680 RDI: 90 %
Per 100 g40 RDI=20 %140 RDI=10 %130 RDI=20 %200 RDI=10 %850 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg
How much will it cost?
  • For 1 tart : 2.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Ratatouille
Ratatouille

You can get more informations, or check-out other recipes which use it, for example:

Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)

You can get more informations, or check-out other recipes which use it, for example: Tarte à l'coloche, Mexican tart, French custard tart, Deep leek and potato quiche, Mornay onion tart, ... See them all 15

Other recipes you may also like
Morteau sausage
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.
September 29th 20241.22 M 34.1 1 hour 35 min.
Vanilla ice cream
Vanilla ice cream
Rediscover the full flavour of a real vanilla ice cream with this classical recipe.
November 6th 2017434 K3.8 1 hour 7 min.
Stuffed tomatoes and courgettes
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.
February 21th 2011337 K3.8 1 hour 50 min.
Hotpot my grandmother's way
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
February 21th 2011336 K5 4 hours 7 min.
Fillet of pollack cooked in two stages
Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking will give you a fish that's lightly crisped on the outside and...
January 23th 2011176 K4.7 1 hour 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page