Rustic Ratatouille Tart

This rustic tart is quick and easy, full of end-of-summer roasted vegetables encased in a whole grain crust and topped with a good feta cheese… a pretty perfect meal for a crisp, cool evening. You can use almost any vegetables you have on hand, in any quantity, but we love the early fall, end-of-summer bounty of eggplant, red bell peppers, squash and tomatoes. The perfect accompaniment? Ratatouille, the movie, of course.
By / Photography By Teresa Blackburn | August 25, 2015


  1. Preheat oven to 400 degrees.
  2. Place vegetables on a sheet pan. Drizzle vegetables with olive oil, sprinkle Herbs de Provence, salt & black pepper over all.
  3. Roast for about 15 minutes just until tomatoes collapse & other vegetables are still firm. Remove pan from oven. Set aside to cool somewhat.
  4. Turn oven to 350 degrees. 
  5. On a flat surface dusted with flour, roll dough (storebought or homemade) out to a circle about 14 inches in diameter. 
  6. Sprinkle crust with shredded Gruyère Cheese. Pile roasted vegetables over cheese,  leaving a 2″ edge all around uncovered.
  7. Gently fold edges of crust up and over the vegetables leaving  center open. Brush crust with egg wash. Sprinkle feta crumbles over vegetables. Transfer tart to a baking sheet covered with parchment & bake for about 25-30 minutes or until the crust is golden brown and crisp.


  • 1 cup grape or cherry tomatoes halved
  • 1 medium squash of any type
  • 1/2 onion chopped
  • 1 Bell pepper roughly chopped
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 2 tablespoons Herbs de Provence (or Italian seasoning)
  • 1/2 cup shredded Gruyère Cheese
  • 1/2 cup feta cheese (good quality)
  • 1 crust (store bought or homemade)
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