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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.

40,5444.6/5 for 25 ratings

Last modified on: October 27^th 2013

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

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Measures:

How long does it take?

Time required

Preparation	Cooking	Start to finish
35 min.	40 min.	1 hour 15 min.

Keeping:

A few days in the fridge, covered with food film

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 30 min.

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.

Prepare 300 g Polenta and, as soon as it is ready, spread it over the base of the pastry case...

Stage 3

...in an even layer 1/2 cm (1/4 inch) thick.

Stage 4 - 5 min.

Spread 350 g Ratatouille on top...

Stage 5

...in an even layer.

Stage 6 - 10 min.

Bake for about 10 minutes. This is more reheating than cooking, as all the ingredients are already cooked.

Stage 7

Serve warm or cold, with a drizzle of herb olive oil, if you wish.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 tart : 2.61 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Ratatouille: You can get more informations, or check-out other recipes which use it, for example: ... All
	Polenta: You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Polenta with spinach and soft-poached egg, Firied fillet of sea bream with polenta, ... All
	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, French custard tart, Potimarron and Parmesan tart, Paté en croute (terrine in a pie crust), Gisèle's Pasties, ... All

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