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  • Recipes

  • Rustic Ratatouille and Burrata Tart

Rustic Ratatouille and Burrata Tart

Rustic Ratatouille and Burrata Tart

By PicardPublished on 02 October 2022This rustic ratatouille and burrata tart uses Picard’s conveniently pre-rolled all-butter shortcrust pastry and a bag of their flavour-packed precooked ratatouille. It’s simple to assemble and full of summer flavour, regardless of which season you bake it in. Picard’s vegetables are picked and frozen at the height of their seasonality and ripeness, meaning you can enjoy the best summer vegetables at any time of year. The creamy burrata complements the tomatoey tang of the ratatouille perfectly and the richness of the pastry brings it all together to make a wonderful weekend lunch or light supper. 
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Time and servings

40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • 1 picard shortcrust pastry sheets, defrosted
  • 40 g of parmesan, grated
  • 500 g of picard organic ratatouille, defrosted
  • 2 tbsp of olive oil, plus extra to serve
  • 1 egg yolk
  • 150 g of burrata
  • 10 g of basil, leaves only (optional)

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4.

  • Step 2

    Roll out the defrosted shortcrust pastry on its sheet of baking paper and sprinkle the grated parmesan all over it, leaving a 4cm-thick border around the perimeter uncovered.

  • Step 3

    Spoon the ratatouille generously over the parmesan. Drizzle over the olive oil and season with salt and coarse ground black pepper.

  • Step 4

    Fold the uncovered edges of the pastry over the ratatouille. Slide the baking paper and tart onto a baking tray.

  • Step 5

    Brush egg yolk all over the folded rim of the tart then transfer the tray to the oven and bake for 30 mins until the pastry is golden and crisp.

  • Step 6

    Just before serving, place the ball of burrata in the centre of the tart and cut it open in half. Season it with salt and coarse ground black pepper and drizzle over a little olive oil. Garnish the tart with a few basil leaves, slice and serve.