Cooking-ez.com

1,557 easy and fully explained recipes, with +66K photos and 78 videos

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.
89 K 4.4/5 (26 reviews)
Grade this recipe:
duree1 hour 15 min. difficultéEasy prix2.65 € pour combien1 tart ingredients3 Ingredients
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:

Polenta
Polenta

You can get more informations, or check-out other recipes which use it, for example: Curried polenta, Polenta with artichokes and mushrooms, Polenta with Mont d'Or, Polenta parmentier, Taos hotpot, ... See them all 7

Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)

You can get more informations, or check-out other recipes which use it, for example: Mornay onion tart, Tarte à l'coloche, Leek and Mimolette tart, Salmon and spinach quiche, Black sesame flan, ... See them all 16

Other recipes you may also like
Piped petits-fours
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
December 30th 2019143 K1 1 day 35 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011300 K4.2 1 hour 4 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011345 K 14 40 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020550 K 44.2 14 hours 30 min.
Chinois
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.
September 10th 2018280 K 24.7 5 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)

*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