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.
87 K 4.4/5 (26 reviews)
Grade this recipe:
Keywords:
Last modified on: October 27th 2013
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 tart, you will need:

Change these quantities to make:
Change measures:
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 : Stage 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.

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

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

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

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

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

Stage 7
Rata-tart : Stage 7
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
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: Salmon and leek fondue tart, Gisèle's Pasties, Mornay onion tart, Quiche Lorraine, Salmon and spinach quiche, ... See them all 16

Other recipes you may also like
Greek salad
Greek salad
This is a classy version of that perfect summer food, Greek salad. The only difficult part is the care and patience needed for dicing the vegetables.
July 13th 2010208 K 14.9 60 min.
Tomato and cream cheese terrine
Tomato and cream cheese terrine
Tomatoes marinated in olive oil and lime, then arranged in alternating layers with cream cheese: one layer with herbs and the other with walnuts.
October 30th 2011174 K5 6 hours 15 min.
Turnip and Jerusalem artichoke soup
Turnip and Jerusalem artichoke soup
This soup combines the earthy flavours of Jerusalem artichokes and turnips. This is the chance to use not only the roots, but the turnip tops as well, if possible.
May 22th 202542 K
Auvergnat tartines
Auvergnat tartines
Ideal for a Sunday evening (but not limited to that), these generously topped slices are very simple to make with toasted bread, ham, tomatoes and Saint-Nectaire – and always go down well.
September 5th 202137 K5 40 min.
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8th 20172.45 M 14.8 1 hour 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)

*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