Flaky Ratatouille Tart made with zucchini, squash, bell peppers, goat cheese, and fresh basil. A rustic, vibrant veggie tart that looks fancy but is surprisingly easy.
So, there I was, staring at a pile of zucchini and bell peppers on my counter, thinking, “Great. Another week, another guilt trip from my over-ambitious farmer’s market haul.” You ever get that sudden surge of optimism while shopping? Like, this week I’m totally going to meal prep. I’ll be a veggie goddess. Yeah… no.
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But then, out of pure fridge-cleanout desperation, I remembered that scene from Ratatouille—you know the one, where Remy arranges all those vegetables into a perfect little spiral? And I thought, what if I could make that… but easier? Less Michelin-star chef, more “I’m just a regular person trying to get dinner on the table.”
And that’s how this Ratatouille Tart was born. It’s not as fussy as it looks, I promise. You basically arrange veggies in a circle, slap it on a buttery crust, and pretend you’ve got your life together.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Ratatouille Tart Recipe?
Here’s the thing. This tart is one of those dishes that looks like you spent hours meticulously layering vegetables with tweezers, but really, you’re just stacking slices in a semi-organized spiral and hoping for the best. And somehow? It always comes out looking chef’s kiss.
The crust is flaky (because we’re not skipping butter), the filling is literally just fresh veggies, goat cheese, and basil. That’s it. You could serve it at a brunch and get compliments for days, or just eat it standing over the counter while it’s still too hot (which is my usual approach).
It’s light enough for a summer lunch, yet feels fancy enough for a dinner party. And honestly, isn’t that the sweet spot we’re always chasing?
Ingredient Notes:
Okay, here’s the deal. You don’t need a degree from Le Cordon Bleu to pull this off. You probably already have half of this stuff in your kitchen.
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Flour (1 1/2 cups): Plain old all-purpose flour. We’re not overcomplicating the crust.
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Salt & Pepper (1/2 tsp each): We’re seasoning every layer, even the crust. That’s the secret.
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Unsalted Butter (6 tbsp, cold & diced): Butter = flaky crust. Don’t substitute, don’t overthink it.
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Shortening (3 tbsp, cold & diced): Adds tenderness. Yes, I know some people side-eye shortening, but trust me on this.
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Ice Water (3 tbsp): You need it ice cold so your butter doesn’t melt into mush.
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Zucchini & Yellow Squash (1 1/2 each): Classic ratatouille stars.
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Red Bell Pepper (1 1/2): Sweet, vibrant, and adds that pop of color.
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Red Onion (1/4): A little bite and sweetness after roasting.
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Goat Cheese (3/4 cup, shredded): Creamy, tangy, and pairs perfectly with the veggies. But hey, swap it if you’re not into it.
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Fresh Basil (2 tbsp, sliced): It’s the “freshness” hero here.
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Olive Oil (1 tbsp): Drizzle generously before baking.
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More Salt & Pepper: Because seasoning is a lifestyle.
How To Make Ratatouille Tart?
Alright, let’s do this. No stress, no perfection required. It’s rustic, remember?
Step 1: The Crust That Makes You Feel Fancy
In your mixer (or a big bowl if you like getting your hands messy), mix flour, salt, and pepper. Toss in that cold diced butter and shortening. You’re aiming for a crumbly mix that looks like you smashed a sleeve of Ritz crackers. Add the ice water slowly, just until it barely holds together. Wrap that dough up in plastic and chill it for at least 30 minutes. Go watch TikToks. You deserve it.
Step 2: Par-Bake to Avoid the Soggy Bottom (Paul Hollywood Would Approve)
Preheat your oven to 375°F. Roll out your dough to about 1/4 inch thick, press it into a tart pan (or pie dish—nobody’s judging), and trim the edges. Line it with foil, toss in some dried beans (or random pantry weights), and bake it for 25 minutes. Then remove the weights and give it another 5 minutes to get golden. Let it cool a bit before you throw veggies on it.
Step 3: Slice Like You’re On a Cooking Show (But Realistically, Just Get It Done)
Use a mandoline if you’ve got one (careful with your fingers, friend), or a sharp knife works fine. Slice your squash, zucchini, and bell pepper into thin rounds. Slice that red onion into half-moons because fancy words make us feel like pro chefs.
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Step 4: Assemble Like You Meant It
Sprinkle the goat cheese and basil over the tart base. Now, start stacking veggies around the edge in a “this looks good enough” fashion. Alternate slices of squash, zucchini, bell pepper, and onion. Spiral toward the center. Imperfect is perfect here—it’s rustic, remember? Fill the middle with extra squash slices and admire your work.
Step 5: Bake & Bask in Your Kitchen Brilliance
Drizzle olive oil over the top, hit it with salt and pepper, and bake for about 30 minutes. The edges should be golden and the veggies tender. Let it cool a smidge, but honestly, if you sneak a slice right out of the oven, I’m not stopping you.
Storage Options:
If you somehow have leftovers (impressive self-control), cover the tart and store it in the fridge for up to 3 days. Reheat slices in the oven at 350°F for 10-ish minutes. Skip the microwave unless you’re okay with a softer crust. Still tastes great though.
Variations and Substitutions:
This tart is a chameleon. Here’s how you can shake things up:
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Cheese Swap: Not into goat cheese? Try feta, ricotta, or mozzarella.
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Different Veggies: Throw in eggplant slices, or even thinly sliced tomatoes if you’re feeling summery.
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Herb Boost: Fresh thyme or rosemary for a deeper, earthier vibe.
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Crust Shortcut: Store-bought pie crust or puff pastry if you’re having a “nope, not making dough today” kind of day.
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Vegan Version: Swap the cheese for a vegan alternative—or skip it altogether. It’s still delicious.
What to Serve with Ratatouille Tart?
This tart’s a showstopper, but it loves a sidekick. Here’s what I like to pair it with:
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A Simple Green Salad: Light, lemony, fresh. Classic.
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A Glass of Chilled White Wine: Sauvignon Blanc, if you’re asking.
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A Bowl of Tomato Soup: Because soup and tart? Cozy perfection.
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Herbed Couscous or Quinoa: For when you want to bulk it up a little.
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A Crusty Baguette: Because carbs on carbs is a lifestyle choice.
Frequently Asked Questions:
Can I make the crust ahead of time?
100%. You can make it a day or two ahead and keep it in the fridge. Or freeze it if you’re a plan-ahead kind of person.
Can I make this gluten-free?
Absolutely. Swap the flour with a good gluten-free 1:1 blend. The rest is naturally gluten-free, which is a nice bonus.
Can this be served cold?
Actually, yes. It’s surprisingly good cold. A cold slice of Ratatouille Tart the next day? Chef’s kiss for a light lunch.
Alright, you’re ready. Go make this Ratatouille Tart, pretend you’re hosting a chic garden party (or just enjoy it in your pajamas, I won’t tell), and let me know how yours turns out. Can’t wait to see your veggie spiral masterpiece!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ratatouille Tart
Ingredients
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons unsalted butter cold and diced
- 3 tablespoons vegetable shortening cold and diced
- 3 tablespoons ice water
For the Filling:
- 1 1/2 yellow squash
- 1 1/2 zucchini
- 1 1/2 red bell peppers
- 1/4 red onion
- 3/4 cup firm goat cheese shredded
- 2 tablespoons fresh basil thinly sliced
- 1 tablespoon extra-virgin olive oil
- Salt and ground black pepper to taste
Instructions
Prepare the Tart Dough:
- In the bowl of a stand mixer fitted with the flat beater attachment, combine the flour, salt, and black pepper. Add the cold diced butter and shortening, tossing them gently with a fork to coat with the flour mixture. Mix on medium-low speed until the mixture resembles coarse cornmeal, with small pea-sized pieces of butter remaining. Gradually add the ice water, mixing on low speed until the dough begins to come together. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Pre-Bake the Tart Shell:
- Preheat the oven to 375°F (190°C). Transfer the chilled dough onto a lightly floured surface and roll it out to a 1/4-inch thickness. Carefully fit the dough into a 9-inch tart pan, pressing it into the fluted edges and trimming any excess dough. Line the tart shell with aluminum foil and fill it with dried beans or pie weights. Bake for 25 minutes, then remove the weights and foil. Return the tart shell to the oven and bake for an additional 5 minutes until lightly golden. Allow the tart shell to cool to room temperature.
Prepare the Vegetables:
- Using a mandoline or a sharp knife, slice the yellow squash, zucchini, and red bell peppers into 1/8-inch thick rounds. Slice the red onion into thin half-moon shapes.
Assemble the Tart:
- Evenly distribute the shredded goat cheese and sliced basil over the bottom of the cooled tart shell. Arrange the vegetable slices around the outer edge of the tart, overlapping two slices each of yellow squash, zucchini, and red bell pepper, followed by three slices of red onion. Continue layering smaller circles of vegetables toward the center, using squash slices to cover the middle.
Season and Bake:
- Drizzle the assembled tart with extra-virgin olive oil and season with salt and freshly ground black pepper to taste. Bake in the preheated oven for approximately 30 minutes, or until the vegetables are tender and the tart shell is golden brown around the edges.
Serve:
- Allow the tart to cool slightly before slicing. Serve warm or at room temperature as a main dish or appetizer.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
