This crowd-pleasing Greek-style Ratatouille tart is easy to make and so impressive! Briam is a classic Greek dish made with a combination of vegetables either roasted or cooked in a pot. I combined them with flaky puff pastry and baked it until the veggies were tender. As a result, this savory tart was created.
Watch the Video Tutorial Here:
This tart can easily be served as a main course. Make individual tarts for an elegant dinner party. Of course, its an equally impressive appetizer too.
Feel free to switch out the tomato sauce for pesto or even harissa paste. Both basil pesto and spinach pesto are delicious in this tart. However, you can keep it vegan with my homemade tomato sauce or harissa. Throw some sundried tomatoes in the sauce for depth of flavor.
Also, I went with a puff pastry that is made with vegetable oils to keep it vegan for Lent. Some people are not keen on vegetable oils and that’s why a great substitute is phyllo pastry. Use phyllo instead of puff pastry for an equally flaky crust. Brush the layers with olive oil and sprinkle some salt in between to end up with a delicious crust.
Also, use your favorite veggies! If you dislike mushrooms, no worries. Leave them out. Are root vegetables in season? Make a root vegetable tart using beets, onions, potatoes, and butternut squash. Delicious! Get creative and let me know what you ended up doing in the comments section.
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This tart ends up looking like a fancy pizza. I hope you enjoy every bite!
- 2 sheets of puff pastry (15 ounces total)
- Optional: 6 ounces feta cheese, crumbled
- 2 tablespoons chopped parsley for garnish
- Olive oil for drizzling over the vegetables
- Salt and pepper
- Dried oregano, basil, or rosemary
For the tomato sauce:
- • 1 (15-ounce) can tomatoes, pureed
- • 2-3 tablespoons olive oil
- • 3 garlic cloves, grated
- • ½-1 teaspoons sugar or honey
- • Salt and black pepper, to taste
- • ½ teaspoon dried oregano or basil
- • A pinch of crushed red pepper flakes, optional
- • 1 Chinese eggplant, thinly sliced
- • 2 zucchinis, thinly sliced
- • 2 potatoes, thinly sliced
- • 1 medium onion, thinly sliced into rounds
- • 4 mushrooms, sliced
- • ½ cup pitted kalamata olives, chopped
- Preheat the oven to 375 °F, 180 °C.
- • You may use store-bought pasta sauce instead of the homemade tomato sauce.
- • Other good substitutes for the tomato sauce are basil or spinach pesto or harissa sauce.
- • Use your favorite vegetables to make this tart.
- • Thaw the puff pastry overnight in the refrigerator so that it is easy to work with.
- • If you own a mandolin use it to slice the veggies (especially the potatoes) to 1/16 inch thick.
- Make the sauce: Warm the olive oil in a saucepan over medium heat and add the grated garlic. Warm through for a few seconds until fragrant. Add the pureed tomatoes and the remaining ingredients. Cover and cook over medium heat for 5-6 minutes or until thickened. Taste and adjust seasoning if needed and set aside to cool.
- Take the puff pastry sheets out of the package and connect them together. Roll them out on a very lightly floured work surface. They should fit a half sheet baking pan (18 by 13 inches).
- Place the puff pastry into the baking sheet that is lined with parchment paper. Score the puff pastry with a sharp knife all around to create a half-inch border. Prick the puff pastry all over (except the border) with a fork. This will help the steam escape and will prevent the bottom of the tart from rising during baking.
- Spread the tomato sauce onto the puff pastry.
- Create rows of the sliced veggies alternating them over the sauce.
- Drizzle the top of the veggies with olive oil and season them with salt, pepper, and oregano.
- Bake the tart on the center rack for 45 minutes- 1 hour. It is ready when the potatoes are fork-tender. Garnish with parsley. Allow the tart to cool slightly and serve.
- If adding feta cheese, you may crumble the feta over the tart 10 minutes before taking it out of the oven. Enjoy!
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