Adventures of an American cooking, eating and living in France

Herbed Ratatouille Tart

Herbed Ratatouille Tart

If any French dish embodies summer and all the fresh veggies it brings, it’s ratatouille. Combining eggplant, tomatoes, summer squash, and sometimes sweet peppers, this is one of the easiest and tastiest dishes to make in the summer.

We’re trying to eat less meat in our house (going meatless twice per week), and last week, I just so happened to have bought some huge zucchinis (like over a foot long and about 2-3 inches thick). I also ended up having an excess number of eggs, so I figured what better way to use them than to whip up a ratatouille tart.

Normally, tarts have a crust, and you’re certainly welcome to try this with a crust. I’m also trying to eat a bit lighter (French food can be sooo heavy at times), so I chose to skip it for this recipe. Served with a nice green salad and you’ve got a winning summer dinner.

Here’s the recipe. Eat up!

 

Herbed Ratatouille Tart

  • 1 medium eggplant
  • 1 medium zucchini
  • 2 medium red onions
  • 2 medium tomatoes
  • 1 tablespoon Herbs de Provence (if you don’t have this, use a combo of thyme, rosemary, and oregano)
  • 6 eggs
  • 1 cup shredded Gruyere cheese
  • 1/2 cup milk
  • 1/2 cup breadcrumbs
  • Olive oil (enough to drizzle)
  • Preheat oven to 400 F (200 C).
  • Slice eggplant about 1/4″ thick rounds, then slice rounds in half so you have semi-circles. Place in bowl and lightly salt. Let rest for about 20 minutes.
  • While eggplant is resting, slice the rest of the vegetables into 1/4″ rounds, then slice rounds in half.
  • In a large mixing bowl, break eggs and whisk until well-mixed. Add in cheese and milk, and whisk again until blended.
  • Pat the eggplant with a paper towel to absorb any moisture.
  • Place your semi-rounds, vertically, flat side down in your pie dish. Try to follow a pattern: Eggplant, zucchini, tomato, onion (of course, pick whatever pattern your prefer).
  • Continue placing semi-rounds in a circle around the pie dish until it’s full, filling in any gaps with any remaining vegetables.
  • Pour egg mixture into the pie dish. Try to have it evenly distributed among the veggies.
  • Sprinkle a layer of bread crumbs on top, along with dried herbs and salt to taste. Drizzle a little olive oil over breadcrumbs.
  • Bake in oven for about 20-30 minutes, or until the top is lightly browned. The egg mixture should swell up a little, but don’t worry, it’ll go back down when you remove it from the oven. If you want the top crispier or browner, you can place it under the broiler for 5 minutes or so.
  • Serve warm or allow to cool to room temperature. It’s also delicious cold!
  • Large pie tin or dish
  • Whisk
  • Large mixing bowl


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