Ratatouille and Goat Cheese Tartlets

A savory tart with a summer ratatouille filling.

Author:Handout A&P supermarket
Yield:4 servings
Prep time: 00:40
Cook time: 00:15
Category:Main Courses


4 sheets puff pastry, (8x8")
25 g hazelnuts
150 g goat cheese, soft
2 tbsp. olive oil
red onions, thinly sliced
2 cloves garlic
courgette, in small cubes
red bell pepper, in small cubes
 black pepper
1 tsp. fresh rosemary


  1. Preheat the oven at 390 °F (190 °C). Let the pastry sheets defrost.
  2. Grease four low 4-inch pie shapes, and cover them each with the pastry sheet. The edges may stick out.
  3. Sprinkle the hazelnuts in the pie tin, and push them in. Sprinkle 2/3 of the cheese over it.
  4. Bake the tarts for 15 minutes until brown and done.
  5. Meanwhile, heat the oil in a pan and fry all the vegetables for 15 minutes the lid covering most of the pan.
  6. Add salt and pepper to the ratatouille to taste.
  7. Put the tarts on plates and add the ratatouille in it. Sprinkle with the goat cheese and rosemary.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 35g54%
Saturated Fat
Trans Fat
Total Carbohydrate 24g8%
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein 11g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.