Ratatouille tart

Ratatouille tart

Total: 3 hr 10 Min. | Active: 45 Min.
Nutritional value / person: 646 kcal
, Fat: 38 g
, Carbohydrate: 52 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pastry dough

2 tbsp thyme
150 g wholemeal flour
50 g white flour
50 g grated Parmesan
½ tsp salt
70 g butter, chilled
¾ dl water


2 courgettes
2 aubergines
2 red onions
4 vine-ripened tomatoes
2 yellow peppers
4 garlic cloves
½ bunch rosemary
5 tbsp olive oil
1 ¼ tsp salt


3 tbsp tomato puree
1 tbsp water
1 tbsp olive oil
¼ tsp salt
½ bunch thyme
2 tbsp grated Parmesan
WE NEED Shopping List Purchase ingredients now


One tart tin (approx. 24 cm in diameter)

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Pastry dough

Finely chop the thyme, place in a bowl with the flour, cheese and salt, mix. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.


Cut the courgette, aubergine, onion and tomatoes into slices approx. 5 mm thick, cut the pepper into approx. 3 cm pieces. Halve the garlic, roughly chop the rosemary. Mix the vegetables, garlic, rosemary, oil and salt in a bowl, spread on two baking trays lined with baking paper.

To precook

Approx. 30 mins. in an oven preheated to 200°C (convection). Remove, turn the oven to 200°C (top and bottom heat).


On a sheet of baking paper, roll the dough into a circle (approx. 28 cm in diameter), place in the tin along with the baking paper. Prick the base firmly with a fork, chill for approx. 15 mins.

Combine the tomato puree, water, oil and salt, spread over the tart base. Layer the vegetables on top in a circle so that they overlap. Finely chop the thyme, scatter on top with the cheese.

To bake

Approx. 40 mins. on the bottom shelf of an oven preheated to 200°C.

Good to know
Serve with: Salad

Our recommendations

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.