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.
73K 4.6/5 based on 25 reviews
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Last modified on: October 27th 2013

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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
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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 140 %1,260 120 %1,140 170 %1,830 90 %7,680 90 %
Per 100 g40 20 %140 10 %130 20 %200 10 %850 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 : 2.61 €

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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: Paté en croute (terrine in a pie crust), Angevin plum pâté, Leek and Mimolette tart, Deep leek and potato quiche, Quiche Lorraine, ... See them all 15

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