Ratatouille Tart

Campbell's Ratatouille Tart Recipe

This savory puff pastry tart is filled with eggplant, zucchini and peppers topped with a beautiful arrangement of sliced tomatoes and zucchini.  It sounds like a lot of work, but it takes less than an hour to put together.

At a glance


50 min.


2 hr. 45 min.



Thaw: 40 min.

Bake: 1 hr. 15 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/4 cup olive oil
1 medium eggplant, peeled and cut into 1/2-inch cubes (about 5 1/2 cups)
1 medium onion, chopped (about 1/2 cup)
3 cloves garlic, minced
2 medium zucchini, sliced (about 2 cups)
1 medium green pepper, diced (about 1 cup)
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon black pepper
1 can (8 ounces) tomato sauce
1 tablespoon tomato paste
1 tablespoon red wine vinegar
as needed All-purpose flour
5 small Italian plum tomatoes, sliced
2 small zucchini, sliced (about 2 cups)
1 tablespoon dry bread crumbs

How to Make It

  • 1

    Heat the oven to 350°F.

  • 2

    Heat the oil in a 12-inch skillet over medium heat.  Add the eggplant, onion and garlic and cook for 5 minutes, stirring occasionally.  Add the zucchini and green pepper. Cook until the vegetables are tender. Season with the oregano and black pepper.

  • 3

    Stir the tomato sauce, tomato paste and vinegar in the skillet. Cook for 5 minutes.

  • 4

    Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square.  Cut off the corners to make a circle.  Press the pastry into the bottom and up the sides of a 10-inch tart pan with a removable bottom.  Trim off the excess pastry.  Prick the pastry thoroughly with a fork. Place a piece of aluminum foil onto the pastry.  Add pie weights or dried beans.

  • 5

    Bake for 15 minutes or until the pastry is golden brown. Remove the foil and weights.  Let the pastry cool in the pan on a wire rack for 10 minutes.

  • 6

    Spoon the eggplant mixture into the crust. Arrange the tomatoes and zucchini in concentric circles to completely cover the eggplant mixture.  Sprinkle with the bread crumbs.

  • 7

    Bake for 1 hour or until the zucchini and tomatoes are browned.

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