Colourful ratatouille tart with puff pastry

Colourful ratatouille tart with puff pastry: crisp pastry, aubergine, courgette, tomatoes, feta and pesto – an easy oven dish with plenty of veg and a Mediterranean feel.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 30 min
• Total time: 50 min
• Calories: 430 kcal per serving
• Protein: 10 g
• Fat: 28 g
• Carbs: 32 g

Ingredients

• 1 roll of fresh puff pastry (made with butter, no seed oils)
• 1 aubergine
• 1 courgette
• 3 vine tomatoes
• 100 g feta
• 1 egg yolk
• 2 tbsp olive oil
• 1 clove of garlic
• 1 tbsp herbes de Provence
• 1 pinch of salt
• 2 tbsp vegetarian pesto (made with olive oil, no seed oils)

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Cut the aubergine, courgette and vine tomatoes into very thin, even slices.
2. Lay the puff pastry on a baking tray, still on its paper, and lightly score a border all the way round. Spread the centre with pesto, leaving the border free.
3. Arrange the vegetable slices alternately and closely on the pesto. Mix the olive oil with the garlic, herbes de Provence and salt and spoon it over the vegetables.
4. Brush the border with egg yolk and bake the tart at 200 °C for 25–30 min, until the puff pastry is golden brown and the vegetables are soft.
5. Let the tart cool briefly so the flavours settle and the base stays firm.
6. To serve, crumble the feta over the top and bring the ratatouille tart to the table warm.

Good to know

When the oven smells wonderful and the edges turn golden brown, that's half the fun already. This tart looks like a lot of work but stays pleasantly simple.

Swaps

Puff pastry → spelt puff pastry (depending on the product, also provides fibre). Feta → goat's cheese (similar protein content, often a slightly stronger flavour; in pregnancy, use pasteurised goat's cheese without a rind). Pesto → tomato purée with olive oil and herbs (you control the salt, often a shorter ingredient list). Egg yolk → a little olive oil on the border (egg-free and still nicely golden, if a little less glossy).

Allergens

Contains gluten, milk and egg; depending on the product, pesto can also contain tree nuts. Usually fine for children if the garlic and salt are kept moderate. In pregnancy, only use feta made from pasteurised milk.