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Simple Provençal Vegetable Tart

Scott Phillips

Servings: four as a main dish or eight as an appetizer

Leftover ratatouille gets a flaky base from store-bought puff pastry in this savory tart. Serve big squares for dinner or smaller ones for appetizers.


  • 1 9-1/2×9-1/2-inch sheet puff pastry, fully thawed if frozen (thaw overnight in the fridge if possible)
  • Flour, for rolling
  • 8 oil-packed anchovy fillets, drained and chopped
  • 1 to 1-3/4 cups Sautéed Ratatouille
  • 1/3 cup crumbled feta
  • 2 Tbs. roughly chopped fresh flat-leaf parsley (optional)

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 70
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 105
  • Sodium (mg): 270
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 3


  • Heat the oven to 425°F. Lightly flour a work surface, lay the sheet of pastry out, and gently roll until it measures about 11 x 15 inches. Slide the pastry onto a baking sheet. Prick the pastry all over with a fork, at about 1-inch intervals.
  • Gently stir the anchovies into the ratatouille. Spread the ratatouille over the pastry, to within an inch of the the borders. Distribute the feta over the tart.
  • Bake in the heated oven until the pastry is puffed and browned (including on the bottom), 18 to 25 min. Slide onto a cutting board, sprinkle with the parsley, and cut into squares or strips. Serve warm or at room temperature.


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