| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 16g | 5g | 30g |
| sugars | fibre | protein | salt |
| 10g | 3g | 4g | 0.40g |
Why I Love American Ratatouille Tart with Puff Pastry Crust, Basil, Balsamic Glaze, and Microgreens
There’s something about the Ratatouille Tart with Puff Pastry Crust, Basil, Balsamic Glaze, and Microgreens that speaks to my Texas soul. It’s rustic, it’s vibrant, and it’s entirely comforting – much like the state I call home.
Finding Inspiration from the Old World
One of my main influences for this recipe is none other than French chef and food writer Julia Child. Known for her down-to-earth approach to cooking that gave many a home cook the courage to try out new recipes, Julia’s familiar style resonates with my methodology as well. You can catch a glimpse of her work through the official website of the Julia Child Foundation.
A Texan Twist on a Classic Dish
This Ratatouille Tart features a beautiful medley of vegetables, layered neatly atop a golden puff pastry crust. The rich balsamic glaze is topped off with vibrant fresh basil and microgreens – flavors that create a culinary harmony that even a die-hard meat and potatoes fan would enjoy. Naturally, the use of local Texan produce, which are grown in abundance in our home state, ensures the freshness of the tart and adds a unique touch to this classic French dish.
And while this recipe stands strong on its own, it could easily be paired with a simple green salad or some roasted herby potatoes, for those who prefer a heartier meal. It’s a dish that’s versatile, being an excellent option for both casual backyard dinners and elegant brunch tables.
For me, this Ratatouille Tart with Puff Pastry Crust, Basil, Balsamic Glaze, and Microgreens isn’t just a recipe – it’s a declaration of love for the place I grew up in, the traditions I was raised with, and the modern fusion of flavors I enjoy experimenting with today. And every time I savor this tart, I find myself in an exquisite balance between the rich, rustic flavors of my Texan upbringing, and the dynamic culinary landscape that I explore as a food writer and grade-school teacher.
What You’ll Need
- 1 package of puff pastry
- 1 egg (for egg wash)
- 2 small eggplants
- 2 small zucchinis
- 2 small yellow squashes
- 2 red bell peppers
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 2 tablespoons of fresh basil, chopped
- 1 cup of balsamic vinegar
- 2 tablespoons of sugar
- 1/2 cup of microgreens
Method
Step One
Preheat your oven to 400°F (200°C). Thaw the puff pastry according to the package instructions.
Step Two
Slice the eggplants, zucchinis, yellow squashes, and red bell peppers into thin rounds. Arrange them on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast the veggies in the preheated oven for about 15 minutes, or until they are soft and slightly browned.
Step Three
While the vegetables are roasting, roll out the puff pastry on a floured surface until it’s slightly larger than your tart pan. Transfer the puff pastry to the pan, pressing it into the bottom and up the sides. Trim off any excess.
Step Four
Beat the egg and brush it over the puff pastry to create an egg wash. This will give the finished tart a beautiful shiny finish. Bake the puff pastry in the oven for about 15 minutes, or until it’s golden brown.
Step Five
When the puff pastry and vegetables are done, remove them from the oven. Let them cool for a bit before assembling the tart.
Step Six
While the puff pastry and vegetables are cooling, make the balsamic glaze. Combine the balsamic vinegar and sugar in a small saucepan. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 15-20 minutes, or until the vinegar has reduced by half and has a syrup-like consistency.
Step Seven
Assembly your tart by layering the roasted vegetables on the puff pastry. Sprinkle the chopped basil over the top. Drizzle the balsamic glaze over the vegetables and basil.
Step Eight
Before serving, sprinkle the tart with microgreens for an added touch of freshness and color. Slice and serve your Ratatouille Tart with Puff Pastry Crust, Basil, Balsamic Glaze, and Microgreens warm or at room temperature. Enjoy!
