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.
80 K 4.4/5 (26 reviews)
1 hour 15 min.
Easy
2 tarts
3 IngredientsLast 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
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 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.
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 | 730 RDI=280 % | 2,510 RDI=240 % | 2,280 RDI=350 % | 3,670 RDI=180 % | 15,360 RDI: 180 % |
| Per 100 g | 40 RDI=20 % | 140 RDI=10 % | 130 RDI=20 % | 200 RDI=10 % | 850 RDI: 10 % |
| Per tart | 360 RDI=140 % | 1,260 RDI=120 % | 1,140 RDI=170 % | 1,830 RDI=90 % | 7,680 RDI: 90 % |
How much will it cost?
- For 2 tarts : 5.25 €
- Per 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 artichokes and mushrooms, Firied fillet of sea bream with polenta, Polenta with spinach and soft-poached egg, Taos hotpot, Polenta with Mont d'Or, ... See them all 7
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Angevin plum pâté, Potimarron and Parmesan tart, Deep leek and potato quiche, Paté en croute (terrine in a pie crust), ... See them all 15
Other recipes you may also like
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.March 26th 2013287 K4.3 2 hours 40 min.
Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.June 19th 2011140 K4.3 1 hour 20 min.
Crispy cheese parcels
Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.December 18th 2011144 K4.1 40 min.
Raspberry tart
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...July 4th 202075 K5 1 hour 45 min.
Enchiladas
Enchiladas are tortillas (cornmeal pancakes), filled with a pre-cooked filling, then topped with grated cheese and browned in the oven.May 8th 201961 K 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.