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.
47,9324.6/5 for 25 ratings
Last modified on: October 27th 2013
For 2 tarts, you will need:
- 1
500 g Shortcrust pastry (pâte brisée) - 2
600 g Polenta - 3
700 g Ratatouille - Total weight: 1,800 grams
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, covered with food film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 35 min. | 40 min. | 1 hour 15 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 30 min.
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.
Roll out 500 g Shortcrust pastry (pâte brisée) and bake blind in a tart tin or mould.
Stage 2 - 30 min.
Prepare 600 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 700 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.
Nutritional information
How much will it cost?
- For 2 tarts : 5.22 €
- Per tart : 2.61 €
Source
Home made.More recipes?
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, Firied fillet of sea bream with polenta, Taos hotpot, ... All |
 | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Deep leek and potato quiche, Leek and Mimolette tart, French custard tart, Paté en croute (terrine in a pie crust), ... All |
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