Name: Rata-tart
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 1 tart
Cuisine: French
Ingredients: 250 g shortcrust pastry (pâte brisée); 300 g polenta; 350 g ratatouille

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

Times for this recipe

Preparation

35 min.

Cooking

40 min.

All in all

1 hour 15 min.

Preparation 35 min.

Cooking 40 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

Step 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.

Step 2 - ⌛ 30 min.

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

Step 3

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

Step 4 - ⌛ 5 min.

Spread 350 g ratatouille on top...

Step 5

...in an even layer.

Step 6 - ⌛ 10 min.

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

Step 7

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

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=6 %	15 g RDI=6 %	14 g RDI=20 %	202 kcal RDI=10 %	844 kJ RDI=10 %
Whole recipe	34 g RDI=52 %	135 g RDI=51 %	129 g RDI=176 %	1,815 kcal RDI=91 %	7,597 kJ RDI=91 %