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.
81 K 4.4/5 (26 reviews)
1 hour 15 min.
Easy
1 tart
3 IngredientsLast 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
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 15 min.
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.
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.
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 recipe | 360 RDI=140 % | 1,260 RDI=120 % | 1,140 RDI=170 % | 1,830 RDI=90 % | 7,680 RDI: 90 % |
| Per 100 g | 40 RDI=20 % | 140 RDI=10 % | 130 RDI=20 % | 200 RDI=10 % | 850 RDI: 10 % |
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
You can get more informations, or check-out other recipes which use it, for example:
Polenta
You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Polenta parmentier, Polenta with Mont d'Or, Curried polenta, Taos hotpot, ... See them all 7
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Salmon and spinach quiche, Deep leek and potato quiche, Potimarron and Parmesan tart, Mornay onion tart, ... See them all 16
Other recipes you may also like
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.09 M 364.7 5 hours 6 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.December 31th 2013261 K4 1 hour 35 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.February 21th 2011276 K5 12 hours 60 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.October 13th 2010311 K 15 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 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.