Need a tasty but healthy party appetizer? Try our Ratatouille Tarts!

Ratatouille Tarts are colorful and pack a punch of flavor. And best of all, you can pick and choose a variety of vegetable based on your favorite flavors. This is also a great recipe to make with your kids. Budding chefs love getting creative and mixing and matching veggies and cheeses that they like. Enjoy!

Wishing you and your family a very happy New Year.

xoxo, TBK

Ratatouille Tarts
Prep Time15 minutes
Cook Time15-20 minutes
Makes18 three inch square tarts
Pie Dough
2 1/2 C all-purpose flour
1 t salt
1 C unsalted butter
1/4 C ice water
Filling Veggies
2 garlic cloves, minced
2 t thyme
3 T olive oil
1/2 zucchini, thinly sliced
1/4 eggplant (small), thinly sliced
1 tomato, thinly sliced
1/2 carrot, thinly sliced
1/4 C goat cheese
pinch salt
pinch pepper

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.


In a large bowl, stir flour and salt together. Add the butter and using a fork, mix until the dough resembles coarse meal. Pour ice water in a slow, steady stream, until the dough just holds together when pinched. If necessary, add more water. Do not over mix.


Turn the dough onto a work surface and gather into a ball. Divide the dough into 2 pieces, flattening each half into a disk. Cover with plastic wrap, and chill for at least 15 minutes. 


Mix garlic, thyme and olive oil in a bowl and set aside. Prep all veggies.


Roll chilled dough into a flat sheet (between ¼” - ⅛” thick) and cut out 3” squares. Dollop goat cheese evenly in the middle of each square (leaving a little edge exposed on all sides). Arrange sliced veggies on top of goat cheese, overlapping them slightly so they all fit. Brush with garlic oil and sprinkle with salt and pepper. Repeat for remaining squares.


Bake in oven for 15-17 minutes until golden and veggies are cooked. Let rest for 5 minutes before serving. Enjoy!

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