"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.
64K 25 4.6
Grade this recipe:

Last modified on: October 27th 2013

Keywords for this recipe:
For 2 tarts, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
35 min.40 min.1 hour 15 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 30 min.
Rata-tart : Photo of step #1
Preheat the oven to 390°F (200°C).

Roll out 500 g Shortcrust pastry (pâte brisée) and bake blind in a tart tin or mould.

Stage 2 - 30 min.
Rata-tart : Photo of step #2
Prepare 600 g Polenta and, as soon as it is ready, spread it over the base of the pastry case...

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

Stage 4 - 5 min.
Rata-tart : Photo of step #4
Spread 700 g Ratatouille on top...

Stage 5
Rata-tart : Photo of step #5
...in an even layer.

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

Stage 7
Rata-tart : Photo of step #7
Serve warm or cold, with a drizzle of herb olive oil, if you wish.
A few days in the fridge, covered with food film.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
315 Kcal or 1,319 Kj60 gr242 gr208 gr
16 %23 %23 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
18 Kcal or 75 Kj3 gr13 gr12 gr
1 %1 %1 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
158 Kcal or 662 Kj30 gr121 gr104 gr
8 %12 %11 %16 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg
How much will it cost?
  • For 2 tarts : 5.22 €
  • Per tart : 2.61 €

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)
RatatouilleRatatouille: You can get more informations, or check-out other recipes which use it, for example:
PolentaPolenta: You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Polenta with Mont d'Or, Curried polenta, Polenta with spinach and soft-poached egg, Firied fillet of sea bream with polenta, ... All
Shortcrust pastry (pâte brisée)Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Deep leek and potato quiche, Salmon and leek fondue tart, Potimarron and Parmesan tart, Quiche Lorraine, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
308K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
336K4.0 1 hour 11 min. February 21th 2011
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
264K 24.5 3 hours 8 min. January 6th 2021
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
240K4.3 1 hour 55 min. September 11th 2018
Nanou's chocolate cake
Nanou's chocolate cake
A moist melting cake, very very chocolaty...
263K4.6 1 hour 45 min. June 22th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2023-06-04)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your 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