Rustic Ratatouille Tart


This vegan recipe is packed full of flavour, from smoky aubergines to roasted courgettes, it’s a definite showstopper.


  1. In a medium saucepan, heat 2tbsp of oil on a medium heat.
  2. Add in the onion, garlic, chilli and thyme. Reduce the heat to low and while stirring occasionally, cook for 30 minutes until onions are soft and caramelised.
  3. Meanwhile, preheat the oven to 200°C.
  4. Line a baking tray with a layer of parchment paper.
  5. Next, add the tomatoes, courgette and aubergine onto the parchment paper.
  6. Drizzle on the remaining oil, the balsamic vinegar and season with salt and pepper.
  7. Bake for 20 minutes until the vegetables have browned. Remove from the oven and increase the temperature to 220°C.
  8. Line a 20x30cm baking tray with parchment paper, allowing for the paper to overspill by 2cm off the edges.
  9. Allow the pastry to thaw, if frozen, then join the sheets to form one large rectangle.
  10. Layer the tomatoes (cut side down), courgettes and aubergines directly onto the parchment paper, ensuring the vegetables overlap slightly.
  11. Spoon the caramelised onions on top along with half the fresh basil leaves.
  12. Gently place the pastry over the vegetables. If necessary, trim the pastry but ensure there’s enough to tuck in around the edges of the baking tray.
  13. Bake the tart for 25 minutes, until the pastry is puffed up and golden. Remove from the oven and allow to cool for 5 minutes.
  14. To remove from the pan, place a large board or platter over the baking tray, then flip the tart onto the board. Remove and discard the parchment paper.
  15. To serve, drizzle with some extra olive oil and top with the remaining fresh basil. Enjoy whilst it’s still warm and crisp.



Prep time: 10 Minutes

Cook time: 1 Hour

Serves: 4

  • 60ml extra virgin olive oil

  • 3 onions, thinly sliced

  • 2 garlic cloves, sliced

  • 1 red chilli, sliced

  • 2 tsp fresh thyme

  • 240g Roma / plum tomatoes, halved lengthways

  • 1 large courgette, cut into 1.5cm thick discs

  • 1 aubergine, cut into 1.5cm thick discs

  • 1 tbsp balsamic vinegar

  • 1 ½ sheets puff pastry

  • Handful of fresh basil leaves