Ratatouille Tarts

Instead of making a traditional baked ratatouille casserole, you’ll slice and season zucchini and squash, bake them until tender, then prebake flaky puff pastry for a crisp, golden crust. After that, spread a layer of rich tomato sauce over the pastry and top with the roasted veggie rounds, then bake everything together until bubbly, savory, and beautifully browned.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Rustic Ratatouille Tarts

These ratatouille tarts are a beginner-friendly way to turn seasonal produce into a show-stopping appetizer or light meal rustic, tangy, and totally delicious.

Ratatouille Tart Ingredients

First you will want to assemble the following ingredients:

• Puff Pastry – puff pastry has layers of butter that make it very flakey, crispy, and airy when baked. Perfect these ratatouille tarts.
• Zucchini, Squash, Eggplant – these meaty vegetables are all part of the same squash family and have a mellow, creamy, savory, and earthy flavor.
• Yellow onion – onions are very sweet when cooked, you can use white onions as well if you prefer.
• Bell Pepper – bell peppers will still retain a bite when cooked and has a savory sweet flavor. You can use whatever color of bell pepper you want.
• Olive oil – oil adds a necessary fat to the ratatouille tarts. It is necessary to coat the vegetables in oil so the salt and pepper will stick.
• Sea salt and pepper – salt helps season the vegetables and draw out their flavor and pepper adds a touch of heat.
• Garlic – a large head of garlic when roasted with oil will have a strong aromatic and slightly sweet flavor that is the perfect addition to the base sauce on the tarts.
• Tomato sauce – a small amount of tomato sauce makes it easier for the roasted vegetables to stay on the tarts. You can use any type you want.
• Cherry tomatoes – I like to use fresh multicolored tomatoes for a lovely variety of color. Fresh tomatoes are always best.
• Fresh Basil – fresh basil have a nice peppery flavor and adds a strong identity to the tomato topping. You can use dry if you don’t have fresh basil.

Steps to Make Vegan Summer Tarts

Once you have assembled the ingredients use this method

Assemble

Assemble all your ingredients.

Season Veggies

In a bowl toss the zucchini, eggplant, onion, and bell pepper with oil, salt, and pepper.

Cook Veggies

Spread them out on a baking sheet evenly. Cut the top off the garlic and place it in the middle of the baking sheet, pour some oil and salt on it. Bake for 30 minutes at 400 degrees, move vegetables around 15 minutes in.

Prep Pastry

Place the puff pastry on a lined baking sheet, prick with a fork and bake 15 minutes in the oven. When it comes out deflate the center with a fork. In a medium bowl combine the cherry tomatoes, some sea salt, pepper, and fresh basil.

Bake and Enjoy

Squeeze the garlic out of its shell, crush, and combine with the tomato sauce. Spread that on the puff pastry and layer with the roasted vegetables. Top with the cherry tomato mixture. Bake for another 5 to 10 minutes or until tomatoes are tender and blistered. Enjoy hot or cooled!

Tips and Tricks to Perfect Ratatouille Tarts

Add some cheese. Cheese is a great way to add a bit of non-vegan fat and salt to the tarts. I prefer parmesan or asiago cheese grated very fine.

Cut vegetables thin. If you want a nice tart that can easily be enjoyed, it is important to slice the vegetables very thinly.

Spice it up. One of my favorite additions is red pepper flakes. Simply add about 1/8 tsp of red pepper flakes to the tomato topping for a “medium” heat. Or simply sprinkle it on the top.

More Delicious Summer Recipes

Try these other favorite recipes next:

Freezer Vegetable Soup

Hamburger Cabbage Soup

Mummy Hot Dogs

Easy Almond Cake

Carne Asada Nachos

The Best Moist Zucchini Bread Ever

Creamy Brussels Sprouts with Bacon

Polish Country Style Ribs

Click here to view my other vegan recipes!

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Ratatouille Tart FAQs

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. You can reheat in the microwave or enjoy cold. The tarts will not be crispy when reheated though.

If eggplant is not for you simply replace it with an equal amount of squash and/or zucchini.

Slice them about 1/8 to 1/4 inch thick. Thinner slices cook faster and soften more; thicker slices hold their shape better.

Yes! You can:Bake and store the roasted veggies up to 2 days ahead.
Prebake the pastry up to a few hours ahead (keep covered so it doesn’t dry out too much).
Assemble right before the final bake for best texture.

You can freeze them, but puff pastry may soften after thawing. If freezing, freeze after the full bake, cool completely, then store airtight. Reheat in a hot oven to re-crisp.

Yes they are vegetarian!

Absolutely. Try adding roasted red pepper, mushrooms, or thin eggplant slices, plus herbs like thyme, basil, oregano, and a pinch of garlic.