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.
41,0404.6/5 for 25 ratings
Last modified on: October 27th 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
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, covered with food film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 35 min. | 40 min. | 1 hour 15 min. |
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?
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.
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
How much will it cost?
- For 1 tart : 2.61 €
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: Salmon and spinach quiche, Paté en croute (terrine in a pie crust), French custard tart, Deep leek and potato quiche, Leek and Mimolette tart, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.