This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
81 K 4.4/5 (26 reviews)
1 hour 15 min.
Easy
3 tarts
3 IngredientsLast modified on: October 27th 2013
For 3 tarts, you will need:
- 1
750 g shortcrust pastry (pâte brisée) - 2
900 g polenta - 3
1 kg 50 g ratatouille - Total weight: 2,700 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 750 g shortcrust pastry (pâte brisée) and bake blind in a tart tin or mould.
Roll out 750 g shortcrust pastry (pâte brisée) and bake blind in a tart tin or mould.
Stage 2 - 30 min.
Prepare 900 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 1 kg 50 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 | 1,090 RDI=420 % | 3,770 RDI=360 % | 3,420 RDI=520 % | 5,500 RDI=280 % | 23,040 RDI: 280 % |
| 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 3 tarts : 7.85 €
- 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 parmentier, Curried polenta, Polenta with artichokes and mushrooms, Polenta with spinach and soft-poached egg, 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: Black sesame flan, Mexican tart, Sorrel and potato quiche, Potato and cheese pie, Angevin plum pâté, ... See them all 16
Other recipes you may also like
How to add beaten eggs whites to a mixture
It is common in cooking or pastry, having beaten whites mix preparation to another without making them completely fall, here are some tips to help you to.August 3rd 2012131 K4.3 10 min.
Small ratatouille with
It's a hotch-potch of vegetables, cooked in two stages, onto which eggs are broken and cooked until the white only is just firm.June 12th 2011271 K5 1 hour 3 min.
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.February 21th 2011454 K 23.5 25 min.
Thaï rice with small vegetables
Vegetables cut in small dice, cooked in stages, and mixed with cooked Thaï rice. Delicious alone or served with meat for example.February 21th 2011288 K4.7 1 hour 35 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010472 K2.6 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)
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.