Flaky tart crust filled with zucchini, yellow squash, red bell pepper, red onion, goat cheese, basil, and olive oil.

I don’t usually plan to make a Ratatouille Tart. It’s more like… it happens to me. You know that moment when you open the fridge and there’s a suspicious amount of zucchini staring back at you? And a red pepper you bought with good intentions? That’s usually how this starts.

The first time I made this tart, I wasn’t trying to be fancy. Honestly, I just didn’t want another sad sautéed vegetable situation. I wanted something that felt a little special without feeling like a project. And somehow, this Ratatouille Tart landed right in that sweet spot. It looked impressive. It tasted thoughtful. And yet, the process didn’t make me cranky — which is always my personal benchmark for a “keeper” recipe.

Now it’s one of those dishes I come back to when I want vegetables to feel comforting instead of preachy. It reminds me a bit of wandering through a small market on vacation — colorful produce, no rush, just good food waiting to happen. And I like that feeling more than I probably admit.

Why you’ll Love this Ratatouille Tart?

There’s something quietly forgiving about this Ratatouille Tart, and that’s what makes it special. It doesn’t demand precision. Your slices don’t have to be identical. The pattern doesn’t need to be perfect. If one piece of squash is thicker than the others, the world keeps spinning.

Flavor-wise, it’s balanced in a way that feels natural. The crust is buttery but not heavy. The goat cheese adds tang without stealing the show. And the vegetables — once roasted — turn soft, sweet, and just a little caramelized around the edges. It’s not loud food. It’s calm food. The kind you take a bite of and think, yeah… this works.

Would I call it flawless? Probably not. But I don’t want flawless. I want dependable. And comforting. And something that makes vegetables feel like a reward.

Ingredient Notes

This Ratatouille Tart doesn’t rely on long ingredient lists, so every piece matters a little more than usual.

• The crust ingredients (flour, butter, shortening) are doing real work here. The mix of butter and shortening gives you flakiness without crumbling apart when you slice it. I’ve tried all-butter versions. Sometimes they’re great. Sometimes they’re fragile. This combo just behaves better, in my experience.
• Zucchini and yellow squash are mild, which is exactly why they work. They don’t compete — they soak up flavor and soften beautifully in the oven.
• Red bell pepper and red onion bring sweetness and contrast. Without them, the tart feels a little flat. With them, it feels complete.
• Goat cheese is one of those love-it-or-hate-it things, I know. If you’re on the fence, this might actually win you over. It melts just enough and keeps the tart from tasting dry.
• Fresh basil is non-negotiable for me. Dried just isn’t the same here.
• Olive oil, salt, and pepper don’t need a speech — they just quietly make everything better.

How to Make Ratatouille Tart?

Step 1: Start With the Crust (Yes, First)

Mix the flour, salt, and pepper. Add the cold butter and shortening and mix until crumbly — you’re looking for texture, not smoothness. Add the ice water just until the dough comes together. Stop there. Wrap it up. Chill it. I know chilling feels optional when you’re impatient, but it’s one of those steps that actually matters.

Step 2: Blind Bake for Sanity Later

Roll out the dough, press it into your tart pan, line it with foil, and fill it with dried beans. This keeps the crust from puffing up and losing its shape. Bake, remove the beans, bake a little longer. Let it cool. Rushing this step usually leads to a soggy bottom, and nobody’s excited about that.

Step 3: Slice the Vegetables (Perfection Not Required)

Slice the squash, zucchini, pepper, and onion thinly. A mandoline helps, sure. But I’ve used a knife plenty of times and survived. Sprinkle the goat cheese and basil over the cooled crust. This layer does more than add flavor — it acts like a buffer.

Step 4: Assemble Without Overthinking

Arrange the vegetables in overlapping circles, starting from the outside and working in. Alternate colors if you feel like it. If not? Also fine. This Ratatouille Tart is not grading you. Drizzle with olive oil. Season lightly.

Step 5: Bake Until It Smells Like You Did Something Right

Bake until the crust is golden and the vegetables are tender, about 30 minutes. You’ll know it’s close when the kitchen smells warm and slightly sweet and everyone suddenly wanders in asking what you’re making.

Storage Options

This Ratatouille Tart holds up well in the fridge for a few days. I usually reheat slices in the oven so the crust stays crisp, but I’ve also eaten it cold straight from the container and… yeah, still good. Freezing isn’t ideal — the vegetables can get watery — but for short-term storage, refrigeration works just fine.

Variations & Substitutions

This is one of those recipes that adapts to what you have. Swap goat cheese for feta or ricotta if that’s what’s in the fridge. Add eggplant for a more traditional ratatouille feel. Use store-bought tart dough on a busy day — I’ve done it more than once. Different herbs work too, depending on the season. That flexibility is part of why this tart sticks around in my rotation.

What to Serve With Ratatouille Tart?

This tart pairs beautifully with a simple green salad, something lightly acidic. It also works alongside soup if you want a cozy meal. I’ve served it as a main, a side, and even an appetizer cut into small slices. It somehow fits all of those roles without trying too hard — which I appreciate.

FAQ

Can I make this ahead of time?
Yes. Bake it earlier in the day and reheat gently. It holds its structure well.

Do I need a tart pan?
It helps, but it’s not mandatory. A regular pan works — the edges just won’t be fluted.

Is this better warm or cold?
Warm is classic. Room temperature is excellent. Cold is… surprisingly good too.

If you’ve ever wanted a vegetable-forward dish that feels comforting, flexible, and just a little impressive — without being exhausting — this Ratatouille Tart is a solid place to land. It’s forgiving. It’s flavorful. And it somehow always feels like the right choice once it’s on the table.

So tell me — would you keep it simple, or sneak in an extra vegetable? I’m genuinely curious.

Ratatouille Tart

This Ratatouille Tart features a flaky homemade crust filled with thinly sliced zucchini, yellow squash, red bell pepper, red onion, goat cheese, and fresh basil, finished with olive oil and baked until golden.

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: french inspired, Mediterranean

Keyword: Ratatouille Tart

Servings: 0

Ingredients

Tart Crust

• 1½ cups all-purpose flour
• ½ teaspoon black pepper
• ½ teaspoon salt
• 6 tablespoons unsalted butter cold and diced
• 3 tablespoons shortening cold and diced
• 3 tablespoons ice water

Filling

• 1½ yellow squash
• 1½ zucchini
• 1½ red bell pepper
• ¼ red onion
• ¾ cup shredded firm goat cheese
• 2 tablespoons fresh basil thinly sliced
• 1 tablespoon extra-virgin olive oil
• Dash of salt and black pepper

Instructions

• In the bowl of a stand mixer fitted with the flat beater attachment, combine the flour, salt, and black pepper. Add the cold butter and shortening, tossing briefly to coat them in the flour mixture.
• Mix on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the ice water and mix on low speed just until the dough begins to come together.
• Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat the oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface to a thickness of approximately ¼ inch. Transfer the dough to a 9-inch tart pan, pressing it gently into the fluted edges. Trim excess dough.
• Line the tart shell with aluminum foil and fill with dried beans or pie weights. Bake for 25 minutes. Remove the foil and weights, then bake for an additional 5 minutes. Remove from the oven and allow the crust to cool to room temperature.
• Using a mandoline or sharp knife, slice the squash, zucchini, and bell pepper into ⅛-inch rounds. Slice the red onion into thin half-moons.
• Evenly sprinkle the goat cheese and basil over the cooled tart crust.
• Arrange the vegetables in overlapping concentric circles, beginning at the outer edge of the tart and working toward the center. Drizzle evenly with olive oil and season lightly with salt and black pepper.
• Bake the assembled tart for approximately 30 minutes, or until the crust is golden brown and the vegetables are tender.
• Remove from the oven and allow to cool slightly before slicing and serving.

Notes

To make this Ratatouille Tart gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are certified gluten free and free from cross-contamination.