Ratatouille Tarte Tatin

Roasting the veggies reduces some of the moisture to help keep the pastry dry and flaky. Many store-bought puff pastry are vegan, but to make sure, check the ingredients.

Serves: 10Hands-on: 20 minutesTotal: 1 hour 45 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 4 large Roma tomatoes, sliced
  • 2 Japanese eggplants, sliced
  • 1 medium zucchini, sliced
  • 1 medium yellow summer squash, sliced
  • 1 medium red bell pepper, seeded and sliced
  • 1 medium yellow bell pepper, seeded and sliced
  • 1 medium onion, peeled and sliced
  • ½ cup halved olives
  • 3 cloves garlic, peeled and thinly sliced
  • 1½ tsp. coarse sea salt
  • ¼ tsp. cracked black pepper
  • ¼ tsp. crushed red pepper
  • 4 Tbsp. olive oil, divided
  • ½ package (17.3 oz.) vegan puff pastry, thawed

Directions

  • Preheat oven to 425°F.
  • To make ratatouille, combine all of the vegetables, olives, garlic, sea salt, black pepper, and crushed pepper together in a large bowl. Add 3 tablespoons olive oil and toss to coat. Turn out onto a large baking sheet and roast until vegetables are tender and beginning to brown, about 45 minutes. Stir occasionally.
  • Preheat a baking sheet. Roll out dough to approximately an 8" × 14" rectangle on a lightly floured surface. Transfer to preheated baking sheet. Dock surface of dough with the tines of a fork and bake until browned, about 20–25 minutes. Remove from oven.
  • Arrange ratatouille evenly over the pastry, leaving a 1" border all the way around. Brush the border edges with remaining olive oil. Bake 10–12 minutes until pastry is golden brown.

Recipe Information

Serves: 10

Ingredients

  • 4 large Roma tomatoes, sliced
  • 2 Japanese eggplants, sliced
  • 1 medium zucchini, sliced
  • 1 medium yellow summer squash, sliced
  • 1 medium red bell pepper, seeded and sliced
  • 1 medium yellow bell pepper, seeded and sliced
  • 1 medium onion, peeled and sliced
  • ½ cup halved olives
  • 3 cloves garlic, peeled and thinly sliced
  • 1½ tsp. coarse sea salt
  • ¼ tsp. cracked black pepper
  • ¼ tsp. crushed red pepper
  • 4 Tbsp. olive oil, divided
  • ½ package (17.3 oz.) vegan puff pastry, thawed

Directions

  • Preheat oven to 425°F.
  • To make ratatouille, combine all of the vegetables, olives, garlic, sea salt, black pepper, and crushed pepper together in a large bowl. Add 3 tablespoons olive oil and toss to coat. Turn out onto a large baking sheet and roast until vegetables are tender and beginning to brown, about 45 minutes. Stir occasionally.
  • Preheat a baking sheet. Roll out dough to approximately an 8" × 14" rectangle on a lightly floured surface. Transfer to preheated baking sheet. Dock surface of dough with the tines of a fork and bake until browned, about 20–25 minutes. Remove from oven.
  • Arrange ratatouille evenly over the pastry, leaving a 1" border all the way around. Brush the border edges with remaining olive oil. Bake 10–12 minutes until pastry is golden brown.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat13g
Saturated Fat4g
Cholesterol0mg
Sodium490mg
Total Carbohydrate20g
Dietary Fiber5g
Sugars7g
Protein4g