Roasted ratatouille & goat’s cheese tart

Roasted ratatouille & goat’s cheese tart

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(8 ratings)

Prep: 15 mins Cook: 2 hrs plus chilling

More effort

Serves 6 - 8
Packed with oven-roasted aubergines, courgettes, peppers and onions, this tart makes a great centrepiece for a picnic or al fresco lunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal626
  • fat49g
  • saturates23g
  • carbs34g
  • sugars6g
  • fibre5g
  • protein12g
  • salt1g
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  • 500g pack all-butter shortcrust pastry
  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

For the filling

  • 1 aubergine, cut into 2½ cm



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 courgette, thickly sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 1 yellow pepper, deseeded and cut into strips



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 red onion, thickly sliced
  • 3 large garlic cloves, unpeeled
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g cherry plum tomato
  • 300ml pot double cream
  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • ½ small bunch basil, leaves only, plus a few extra leaves to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 150g pack hard goat's cheese
  • handful toasted pine nuts (optional)


  1. Heat oven to 200C/180C fan/gas 6. Toss the aubergine, courgette, pepper and onion together with the garlic, olive oil and some seasoning. Tip onto a large baking tray (you may need to use 2 trays) and roast for 20 mins. Toss through the tomatoes and roast for a further 15-20 mins or until the vegetables are tender and beginning to caramelise.

  2. Meanwhile, roll out the pastry on a lightly floured surface and use to line a 23cm loose-bottomed tart tin. Chill for 30 mins.

  3. While the vegetables cool, reduce oven to 190C/170C fan/gas 5. Prick the base of the tart case with a fork, line with baking parchment and fill with baking beans. Pop on a baking tray and bake for 15 mins, then remove the beans and parchment. Bake for 10-15 mins more until the pastry is lightly golden.

  4. Reduce oven to 160C/140C fan/gas 3. Squeeze the garlic from their skins into a jug and mash with a little salt to form a paste. Slowly whisk in the cream, followed by the eggs and some seasoning. Toss the basil through the cooled vegetables, then tip two-thirds into the pastry case, spreading out to an even layer. Crumble over three-quarters of the goat’s cheese, then pour over the cream mix. Top with the remaining veg and cheese. Bake for 40-50 mins until the tart is just set, with a slight wobble in the centre. Serve warm for lunch or cold on a picnic, scattered with extra basil leaves, and some toasted pine nuts, if you like.

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Comments, questions and tips

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24th Dec, 2018
I read the previous reviews so I was able to prepare two flans cases in advance (I make my own pastry). In order to follow the recipe, I estimate that you need a tart tin at least 3.5cm deep. When uing two shallow tins, take the pastry up above the rim to allow for shrinkage and adjust the time down a little. Tasty flan, though.
29th Oct, 2018
Great recipe! Really tasty combo of the roasted veg and goats cheese. I liked it warm rather than cold. Keeps well in the fridge. I ended up with too much veg but I made another dish out of it. Half the amount of veg would probably do just as well.
14th Sep, 2018
Very tasty but definitely needs to be served at room temperature to enjoy at it's best. I found there was too much cream/egg mixture so had to cook some seperately.
14th Feb, 2016
the quantities seem way off. is this meant for 2 tarts?
Frantic Flapjack
4th Sep, 2014
This worked out really well. A lovely tasting tart crammed with fresh veg. Was well received.
9th Aug, 2014
Omnomnomnom... That's all :-D
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