Ratatouille tart
40 minutes, plus resting time
Preparation Time
1 hour
Cooking Time
8 serves


Parmesan pastry

120 g (¾ cup) wholemeal flour
75 g (½ cup) plain flour
60 g parmesan, finely grated
½ tsp salt flakes
125 g unsalted butter, cold
60 ml (¼ cup) iced water

Caramelised red onion

2 red onions, thinly sliced
2 tbsp olive oil
½ tsp salt flakes
20 g unsalted butter
1 tbsp red wine vinegar

Mozzarella custard

120 g firm mozzarella, grated
2 egg yolks
160 g sour cream
Pinch freshly ground black pepper

Ratatouille tart

1 red or yellow capsicum, cut into
1 zucchini, sliced 1 cm lengthways
1 small eggplant, sliced into
1 cm rounds
1 small red onion, sliced into
1 cm rounds
100 g cherry tomatoes on a vine
2 tbsp olive oil
1 tsp thyme leaves
Salt flakes and pepper, to taste
80 g firm mozzarella, sliced

To serve

Basil leaves


Parmesan pastry

  1. Combine the wholemeal flour, plain flour, parmesan, and salt in bowl.
  2. Use a box grater to grate butter into the flour mixture
  3. Add cold water and use your fingertips to mix to form a soft dough. Shape the dough into a 20 cm flat disk, cover with cling wrap and rest for 30 minutes.
  4. Roll the pastry into a 32 cm round circle and place onto a perforated round baking tray.

Caramelised red onion

  1. Place the onions, olive oil and salt in a frying pan on medium heat induction setting 6, stirring occasionally, cook for 6 minutes, or until the onions are tender.
  2. Add the butter and vinegar, continue to cook for 10 minutes, or until all the liquid has evaporated.

Mozzarella custard

1. Add the ingredients together and set aside until needed.

Ratatouille tart

  1. Preheat the oven on Fan Grill at 200⁰C.
  2. Combine the vegetables olive oil, thyme and salt flakes in a bowl. Place the vegetables on a universal tray. Make sure the capsicums are skin side up. Place the tray on shelf level 4 and cook for 12 minutes or until tender. Remove the skin of the capsicums and place all vegetables on a wire rack to drain excess liquid.
  3. Change the oven function to Intensive Bake at 170⁰C with the rack on shelf level 1.
  4. Spread the caramelised onion over the pastry. Spread the mozzarella custard evenly over the onion mixture.
  5. Arrange the ratatouille vegetables on top of the custard and top with the sliced mozzarella.
  6. Crimp the pastry to form a protective wall.
  7. Place a rack on shelf level 1 and cook the tart on Intensive Bake at 170⁰C for 35 minutes, or until the base is cooked.
  8. Change the oven function to Fan Plus at 200⁰C. Add the tomatoes to the top of the tart and continue to cook for an
    additional 5 minutes.

To serve

  1. Cool slightly, scatter the basil leaves on top and serve.

Hints and tips

  • These tarts can be easily made into mini tartlets for a party.

Share some inspiration

We appreciate the share

The recipe has been shared with your contact, we hope they enjoy this recipe.

1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



Total $0.00